Bird cherry flour pie
12 servings
50 minutes
Cherry pie made from bird cherry flour is a charming dessert of Russian cuisine rooted in the traditions of Siberian peoples. Bird cherry, with its subtle almond-nut aroma, gives the pastry a rich flavor and warm earthy tones. This pie resembles chocolate sponge cake but has natural notes of hazelnut and vanilla. Its delicate, slightly moist texture harmonizes with light sour cream frosting, creating a perfect balance of sweetness and freshness. The bird cherry pie is not only a gastronomic delight but also a cultural heritage that connects generations.
1
Mix 200 grams of low-fat sour cream with eggs, 200 grams of sugar, add baking soda, salt, and the contents of half a vanilla pod, then incorporate cherry and wheat flour into the mixture. As a result, you will have a thick dark dough resembling liquid chocolate.
- Sour cream: 400 g
- Chicken egg: 3 pieces
- Sugar: 250 g
- Baking soda: 1 teaspoon
- Salt: pinch
- Vanilla pod: 1 piece
- Bird cherry flour: 200 g
- Wheat flour: 150 g
2
This dough should be poured into a greased mold and sent to an oven preheated to 190 degrees for about forty minutes, until the cake is baked.
- Butter: 15 g
3
In parallel, take the remaining sour cream, 50 grams of sugar, and the contents of the second half of the vanilla pod and whip it into a sweet cream.
- Sour cream: 400 g
- Sugar: 250 g
- Vanilla pod: 1 piece
4
Cool the cherry pie, cut it in half, spread with cream — and serve.
