Classic Bird Cherry Cake
8 servings
90 minutes
The classic bird cherry cake is a true embodiment of Russian traditions and flavor richness. Its history dates back to times when bird cherry was widely used in baking, giving products a unique aroma and slight astringency. This cake features a rich taste with nutty and berry notes that pair beautifully with the delicate sour cream frosting. Thanks to the soaking in syrup with cognac, the layers become even softer and more aromatic. The bird cherry cake is perfect for cozy family tea gatherings as well as festive feasts, surprising guests with its uniqueness and refined taste. Its velvety texture and balance of sweetness make each spoonful a true gastronomic delight.
1
Put 1 cup of ground bird cherry in a bowl. Bring 1 cup of milk to a boil and pour it over the bird cherry. Cover the bowl with a lid and wrap it in a towel. Leave it for about 2 hours.
- Bird cherry flour: 1 glass
- Milk: 1 glass
2
When the mixture cools down, add three eggs, a cup of flour, a teaspoon of slaked soda, and a cup of sugar to the cherry. Mix everything thoroughly.
- Bird cherry flour: 1 glass
- Chicken egg: 3 pieces
- Wheat flour: 1 glass
- Baking soda reacted with acid: 1 teaspoon
- Sugar: 2 glasss
3
Bake several thin layers separately - 3-4, depending on the diameter of your mold.
4
Prepare sour cream: mix 700 grams of sour cream with 2/3 cup of sugar, place in the fridge until the sugar dissolves, then stir without whipping.
- Sour cream 20% fat: 700 g
- Sugar: 2 glasss
5
You can also soak the cake in syrup. Boil 60 grams of sugar and 60 ml of water and let it simmer for five minutes. Cool it down and add 6 ml of cognac (more can be added).
- Sugar: 2 glasss
- Water: 60 ml
- Cognac (brandy): 6 ml
