Sweet cherry cake is a traditional dish of Siberia, where the bird cherry is dried, and then, together with the stone, it is grinded into flour and later it is prepared with various dishes and pastries. Bird cherry flour is rich in zinc, iron, pectin and tannins, which is very useful.
Classic recipe of Siberian bird cherry cake
The classical bird cherry cake is characterized by the ratio of wheat flour to bird cherry flour 1: 1. Then there will be that necessary balance of texture and taste that the landlady wants to achieve by taking on this recipe. This recipe is complemented by a piquant impregnation, which will give it extra juiciness.
Ingredients:
- egg - 6 pieces;
- milk - 375 ml;
- bird cherry flour - 225 g;
- sour cream 750 g;
- wheat flour - 225 g;
- sugar - 300 g;
- syrup - 165 ml;
- butter - 105 g;
- baking powder - 15 g;
- cognac - 20 ml;
- powdered sugar - 85 g.
Preparation
To begin with, it is necessary to brew cherry flour. the berry with a bone is grinded and if it is not thermally processed before the preparation of the dough, the pieces of bones can be felt in the finished pie. Milk is heated and we introduce there flour from bird cherry, actively stirring, so that it all evenly dispersed. And then cook at the lowest temperature for about forty minutes. Butter butter and melt. Eggs whisk with sugar until the mass stops pouring from the corolla, and fall off a wide thick ribbon. The oil is poured into the bird cherry mass and carefully we intervene and mix this whole mass with the eggs. We add wheat flour with baking powder to it and combine everything to uniformity. Oven warm up to 180 degrees and bake 45 minutes. Prepare a simple sour cream, whipping the sour cream with powder. Cooled biscuit cut into cakes and soak them with a mixture of syrup and cognac, and then smear sour cream.
How to bake a cake of bird cherry flour?
Thanks to the presence of bird cherry, the taste of the cake is chocolate almond and, if your guests do not know the secret, they will never guess what the highlight is.
Ingredients:
- butter - 55 g;
- cottage cheese soft - 100 g;
- wheat flour - 100 g;
- sour cream - 100 g;
- yoghurt - 75 g;
- sugar - 60 g;
- cream - 150 ml;
- eggs - 4 pieces;
- baking powder - 10 g;
- bird cherry - 85 g.
Preparation
Beat eggs with sugar and sour cream. Mix the flour with bird cherries and baking powder, mix with the egg mixture. Heat the oil, cool it and add it to the dough. Bake the dough until it is ready at a temperature of two hundred degrees. We beat the cream until thick, mixed with cottage cheese and yoghurt. The finished chilled biscuit is cut into cakes and greased with a lot of cream. It is desirable to take a dish by the diameter more than the cakes, so that the cream calmly drains from the cake.