Bird cherry cake

Bird-cherry-cake

Bird cherry cake with sour cream
Bird cherry cake with sour cream

Guys, let’s try the taste of black cherry pie!

To prepare this cake, we need the unique product of Siberia — bird cherry flour. It is produced from the dried berries of bird cherry.

The secret of this flour is that it gives baked goods almond flavour and colour of chocolate. Unfortunately, outside of Russia, this product is very rare, but if you’re in Moscow, you will find easily.

Ingredients for two forms of size 21-23 cm:

Dough:

Bird cherry flour — 270 grams

Baking powder — 3 tsp

Milk of any fat content — pint

Wheat flour — 400 grams

Chicken eggs — 6 PCs.

Butter — 200 grams

Sugar — 270 gram

Cream:

Thick cream of a fat content above 25% — one kilogram

Sugar powder — 200 grams

Syrup:

Sugar — 150 grams

Water — 150 ml

Technology:

1. Sift the walnut flour. Bring to the boil the milk and sprinkle in the flour. Stir thoroughly and let cool to room temperature.The mixture should slightly thicken.

2. Whisk eggs and sugar and try to increase the total weight by 1.5 times. Melt and slightly cooled butter, add it to our mixture, stir. Now you need to add flour with baking powder and whisk again.

3. Add walnut mixture and stir again. Pour the dough into molds, previously greased, and placed in the oven, bake in the oven at 180 degrees for about 45-50 minutes.

4. Let the cakes bake, and we make the syrup. In a bowl mix the sugar and water, place over heat and bring to the boil to dissolve the sugar. Remove from heat and let cool.

5. The cakes are baked take out of the forms, cool. Cut each in half lengthwise and get 4 thin cake layers.

6. Now prepare the cream. Whisk sour cream with sugar powder.

7. Now collect the cake. On a wide dish put one layer. Pour the syrup and add the cream of sour cream. The procedure was repeated with the three remaining sheets of phyllo.

8. The top and sides of the cake carefully daubed with cream. Put the finished cake in the refrigerator for 3-4 hours.

Bon appetit!

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2 Responses to “Bird cherry cake”

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  2. Rubi Jorgenson:

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