Bird cherry pie
10 servings
90 minutes
The cake goes well with any tea and coffee, it is not cloying, has a delicate bird cherry flavor)
1
Pour hot boiled milk over chokecherry flour and let it steep for 2 hours.
- Bird cherry flour: 150 g
- Milk: 200 ml
2
Separate the whites from the yolks, beat the yolks with 150 grams of sugar until white and mix with chokeberry flour. Quench the baking powder with lemon juice and add it to the chokeberry mixture, then gently fold in the flour.
- Sugar: 300 g
- Bird cherry flour: 150 g
- Baking powder (raising agent): 1 teaspoon
- Lemon juice: 1 tablespoon
- Wheat flour: 125 g
3
Whip the egg whites with 50 grams of sugar until peaks form and add them to the yolk-cherry mixture, folding from the bottom up. Pour into a greased pan and place in a preheated oven at 180 degrees for 45 minutes. It's better to let the biscuit rest overnight or for 4-5 hours.
- Sugar: 300 g
- Chicken egg: 5 piece
4
Cut the biscuit into three layers. Whip the sour cream with sugar for 8-10 minutes and add the thickener. Spread cream on the layers and decorate to taste. Let it steep and soak for 3-4 hours.
- Sour cream 20% fat: 500 g
- Sugar: 300 g
- Cream stabiliser (whipping aid): 8 g
- Bird cherry flour: 150 g