Bird cherry cake
8 servings
100 minutes
Cherry cake is a true embodiment of Russian gastronomic tradition, where cherry flour gives the pastry a rich nutty-berry flavor. A light vanilla note and the sweetness of raisins perfectly complement its velvety texture. In the end – a delicate chocolate glaze with aromatic amaretto liqueur enriches the taste with a subtle almond bitterness. Pistachios add a crunchy freshness, transforming an ordinary cake into an exquisite dessert. This cake is perfect for cozy family tea gatherings and celebrations, creating an atmosphere of warmth and tradition.
1
Soak the raisins in 1/3 amaretto and set aside; split the vanilla pod lengthwise and extract the seeds.
- Raisins: 100 g
- Amaretto liqueur: 40 ml
- Vanilla pod: 1 piece
2
Beat a large piece of butter with sugar until smooth, adding eggs one at a time, whisking into a fluffy cream each time.
- Butter: 30 g
- Sugar: 150 g
- Chicken egg: 6 pieces
3
Add the chokeberry flour, add vanilla seeds, and whisk until smooth.
- Bird cherry flour: 50 g
- Vanilla pod: 1 piece
4
Add wheat flour and raisins, mix until homogeneous.
- Wheat flour: 200 g
- Raisins: 100 g
5
Place the dough in the mold and bake in a preheated oven at 160 degrees for 70 minutes.
6
Melt the remaining butter, chocolate, and amaretto in a water bath, pour over the cake; chop the pistachios coarsely.
- Butter: 30 g
- Milk chocolate: 60 g
- Amaretto liqueur: 40 ml
- Pistachios: 20 g
7
Before the glaze sets, sprinkle with pistachios and serve.
- Pistachios: 20 g
