Bird cherry cake with sour cream

Ingredients:

for the cakes:

Dried ground bird cherry – 1 bag 60 grams
Sugar – 1 glass
Chicken eggs – 2 pieces
Kefir 2.5% (or sour cream, yogurt) - 1 glass
Premium flour – 1 cup
Soda – 1 tsp

For cream:

Sour cream – 1.5 cups
Sugar – 3/4 cup
Vanillin

For the glaze:

Milk – 1 tbsp
Powdered sugar – 3 tbsp
Cocoa powder - 2 tbsp
Butter – 50 grams

Classic version

Today, the number of sources offering recipes is so great that it would seem that you can take and cook anything of your choice. But in fact, fashionable culinary bloggers often give recipes that are not entirely correct and distorted proportions. The reason is clear: they need to be changed, made original.

But our task is not to earn a rating, but to find that classic cake with bird cherry that comes from childhood. And the most important rule is the correct ratio of flour and bird cherry, that is, 1:1. If the recipe is chosen correctly, then the baked goods turn out excellent, tender and soaked. Cake with bird cherry is a sweet from childhood. The berries can be twisted, ground or flour.

For preparation you need:

A glass of bird cherry (ground, twisted or flour).
Milk - 1 tbsp.
Flour - 200 g.
Sugar - 200 g.
Eggs - 3 pcs.

The cream requires 700 g of sour cream and 2/3 tbsp. Sahara. In addition, you can prepare syrup. This is not necessary, since the cake is already tasty and tender. But without impregnation, something is missing in it. It's not difficult to make. You just need to boil the syrup with three tablespoons of sugar and the same amount of water. After turning off, add a teaspoon of cognac.

How to prepare cake layers for bird cherry cake at home

1. Break the eggs into a deep cup and add sugar there.

2. Stir thoroughly until the sugar dissolves.

3. Add sour cream, stir.

4. Then add soda.

5. Add bird cherry flour (ground dry bird cherry) next.

6. Stir so that there are no lumps.

7. Add flour. Mix the dough thoroughly and divide into two parts (or more) depending on your baking dish.

8. Grease the sheet with vegetable oil and bake the cake layers in an oven preheated to 180 degrees. We check readiness with a wooden toothpick (if you pierce the cake with it and remove the toothpick, there should be no batter left).

Assembling the cake

You need to bake several cakes separately. Depending on the diameter of the mold, there can be 3 or 4 of them. Bake each cake for about 10-15 minutes, but watch the readiness yourself. Temperature - 180 degrees. The bird cherry cake recipe allows you to prepare an exquisite dessert in just an hour.

While the cakes are baking, it's time to make the cream. To do this, add sugar to the sour cream and put it in the refrigerator until the grains dissolve. After this, stir, but do not beat. Let's take a closer look at its preparation below. Then everything is quite simple. You need to soak each cake with syrup, grease with cream and put it in the refrigerator overnight. That's all, you can start drinking tea.

Assembling bird cherry cake

1. Depending on the size of your baking dish and the number of resulting cakes, the principle of assembling the cake does not change. Visually divide the sour cream into parts (one less than the number of bird cherry cakes).

2. Coat each cake generously with sour cream.

3. Cover the top with another bird cherry cake, etc. The top cake can be left uncreamed if you want to frost it.

Delicious bird cherry cake at home - recipe from Yulia Vysotskaya

An easy-to-prepare dessert from the author of the popular “Eating at Home” program. By simply mixing the ingredients in a few minutes, even a novice baker can prepare a delicious treat for loved ones. The cakes turn out crumbly and fragrant, and the house is filled with the warm smell of baking.

You will need:

ready-made kit for making bird cherry cake;
2 eggs;
100 g butter or margarine;
raisins, nuts, candied fruits (optional).

How to cook:

1. Pour the contents of the kit into a bowl and rub with room temperature oil.

2. Beat the eggs into the mixture, add the nuts and mix everything.

3. Transfer the dough into the mold. Bake in the oven preheated to 170 degrees for 10 minutes.

4. Make a cut down the middle along the cake and bake for another 20-25 minutes.

The dessert turns out moderately sweet and very airy. And cooking couldn't be easier!

How to make chocolate glaze

1. Place a saucepan (preferably a thick-walled saucepan) over low heat. Add all the ingredients: butter, powdered sugar, cocoa powder, milk.

2. Stir until the mass becomes homogeneous. 1-2 minutes and the chocolate glaze is ready!

Custard sponge cake for bird cherry cake

The classic bird cherry cake is a stack of bird cherry sponge cakes soaked in syrup and layered with delicious sour cream or custard. So the preparation of this confectionery product begins with baking bird cherry cakes. To prepare them you will need two types of flour and a number of other products:

ground dried bird cherry – 200-250 g;
wheat flour – 200-250 g;
chicken eggs – 6 pcs.;
milk – 350-400 ml;
butter – 100 g;
sugar – 300 g;
baking powder or soda - a teaspoon.

The classic recipe for bird cherry cake involves the use of custard sponge cake. To prepare it, you need to boil half the milk. Pour the second half of the milk (at room temperature) into a bowl with ground bird cherry and stir thoroughly. Pour the resulting mass into boiling milk, reduce the heat to low and cook the mixture for about half an hour, constantly stirring it with a wooden spatula. The result should be a creamy chocolate-colored mass.

Melt the butter in a water bath and let cool. While the oil temperature is decreasing, mix the wheat flour with baking powder. Then you need to beat the sugar with the eggs until a stable foam forms. Mix the egg mass with the cooled butter and the milk-cherry mixture. When the dough becomes more or less homogeneous, add wheat flour and baking powder and mix thoroughly. By the way, this process will greatly simplify the use of the mixer.

Place the finished bird cherry dough into a pan greased with oil and lightly sprinkled with semolina, level with a spoon and bake for 40-45 minutes at a temperature of about 180°C. You can check the readiness of the biscuit using a toothpick. If after piercing the bird cherry cake it remains dry, then the bird cherry sponge cake is ready. Then you can remove it from the mold and let it cool completely.

Buttercream cake

There are a lot of options for preparing it. After considering the classics, we smoothly move on to other popular methods. This recipe attracts with its simplicity. It takes very little time to bake and assemble. Let's make sure of this now. For the dough you need to prepare:

Eggs - 2 pcs.
Wheat flour - 200 g.
Sour cream - 1 tbsp.
Sugar - 1 tbsp.
Ground bird cherry - 60 g.

Place sour cream in a bowl, add soda, and then the rest of the ingredients. Last comes the flour. Bake at 180 degrees. While the cakes are baking, you can make the cream. To do this, in a blender you need to beat 150 g of full-fat cottage cheese, 100 g of sugar and 400 g of cream cheese (fat content - 30%). If the cream turns out to be very thick, then add a little sour cream. The cakes need to be cooled and greased with cream, and a tree branch is drawn on top using a pastry syringe. It turns out an unforgettable cake with bird cherry. Photos on websites may differ from what you get. But the main thing is that it will be just as tasty.

Custard for bird cherry cake

For those who don’t like sour cream based cream, another version of the cream is suitable - custard. In this case, you need to prepare:

whole milk – 0.5 l;
condensed milk, boiled – 200 g;
chicken eggs – 2 pcs. (only yolks are needed);
flour – 6 tablespoons (about 100 g);
granulated sugar – 50 g;
liqueur – 30 ml (the best option is Baileys);

Grind flour, eggs and sugar together. Dilute the resulting mixture with milk at room temperature and cook over low heat until thickened. When the mixture has cooled again to room temperature, add condensed milk and liqueur to it, then beat with a mixer until a homogeneous cream is obtained. It is better to keep the finished cream in the refrigerator before applying it to the bird cherry cake.

Fragrant homemade kefir cake

Bird cherry sponge cake turns out to be quite moist if you cook it with kefir. The cream for such a cake may be the simplest (whipped cream with sugar), but the taste of the finished dessert has delicate nutty notes.

For one biscuit you will need:

3 eggs;
200 g sugar;
250 ml kefir;
7 g baking powder;
60 g bird cherry flour;
120 g wheat flour.

The ratio of powdered sugar and cream per serving for one cake:

200 ml of cream with a fat content of 35% or higher;
60 g powdered sugar;
2.5 g vanillin.

We bake bird cherry cake as follows:

Beat the eggs and sugar until fluffy, depending on the power of the kitchen assistant, this will take from 5 to 10 minutes. After this, add and stir kefir.
Sift the ground bird cherry through a fine-mesh sieve to prevent large particles from getting into the biscuit, and mix with white flour and baking powder. Gently stir this mixture into the liquid component.
From the resulting mass, bake one tall fluffy sponge cake, which after cooling, dissolve into three thinner cake layers. Beat the well-chilled cream to a stable fluffy foam along with powdered ground sugar. Layer the cakes with the resulting cream, and also coat the top and sides with it.

Impregnation of cake layers made from ground bird cherry

When the biscuit has cooled completely, you can begin to prepare it further. It consists of impregnating the cakes. But first you need to prepare the syrup. In the classic version it is used:

berry syrup - approximately 150 g;
cognac or vodka – 1 tablespoon.

Preparation of syrup consists of simply mixing the indicated ingredients in a small bowl. Now, using a thin and long knife, you need to cut the bird cherry biscuit into two or three bird cherry cakes. Place each of them on a separate plate and brush with the prepared syrup using a silicone brush. If you don’t have a brush at hand, you can do this with a tablespoon. But in this case, you need to try to apply the syrup as evenly as possible and quickly spread it with the back of a spoon. The prepared biscuits should be allowed to sit for 5-10 minutes, after which you can begin assembling the bird cherry cake.

A simple cake made from bird cherry flour in a slow cooker with sour cream

This recipe is one of the easiest because it does not require constant monitoring of the baking process. The finished cake goes well with nuts, cherries, and fruits. The cream can be replaced with impregnation from any jam.

Baking ingredients:

150 g bird cherry flour;
270 g wheat flour;
150 g sugar;
150 g butter;
250 ml milk;
50 g sour cream (any fat content);
3 eggs;
10 g baking powder;
a pinch of salt;
8 g vanilla sugar (optional).

Step-by-step instructions for baking sponge cake:

1. Brew bird cherry flour with hot milk. Mix well and leave the mixture for 30 minutes.

2. Beat the eggs with sugar and vanilla until the volume increases and a dense foam forms.

3. Add softened butter, sour cream, salt, bird cherry flour to the mixture.

4. Stirring constantly to prevent lumps from forming, add regular flour and baking powder.

5. Grease the multicooker bowl with vegetable or olive oil and pour in the dough. Bake for 90 minutes in the Panasonic slow cooker. After completing the regime, leave to stand for another 10 minutes.

Cool the cake, cut it into 3 parts. Assemble the cake, coat each layer with cream and leave to soak for several hours.

That's all the basic recipes for an unusual bird cherry biscuit. Remember the Russian baking traditions based on the popular Siberian berry. Try experimenting with the filling. By the way, the cake is good even without any decoration. Which option did you and your friends like best? Tell me about it in the comments. I will be waiting for your culinary masterpieces. Bye bye!

Sincerely, Olga Steshkina

How to make a cake from ground bird cherry

Assembling a bird cherry cake is one of the simplest steps in preparing a confectionery masterpiece.
Apply an equal amount of cream onto the cakes and smooth with a wooden spatula or spoon. The cakes should be allowed to stand for about an hour, after which the biscuits should be placed on top of each other. The cream that is squeezed out on the sides should be carefully spread with a spatula on the side of the cake.

You can decorate a bird cherry cake with white or dark glaze, a cream pattern, a sprinkle of powdered sugar, as well as fresh berries: blueberries, raspberries or blackberries. The fully prepared cake should be put in the refrigerator overnight (6-8 hours) so that it is completely soaked.

Bird cherry biscuit

Eggs C1 - 2 pcs.
Sugar - 90 g
Vanilla sugar - 10 g
Milk – 150 g
Butter 82.5% – 20 g
Bird cherry flour - 50 g
Flour - 100 g
Baking powder - 1 tsp.
A pinch of salt

Bird cherry biscuit - most aromatic, tender, delicious! An excellent base for a magical bird cherry cake! Detailed step-by-step recipe with photos, confectionery secrets and cooking nuances!

Tori Pteat is with you, and today I will tell you and show you how to bake a very tasty bird cherry sponge cake so that you can then make a delicious bird cherry cake based on it!

Honestly, I really love bird cherry baked goods for its unique, bright aroma and even for the peculiar taste of ground bird cherry seeds) I know they confuse some, but not me!) And I also consider bird cherry the most spring cake in the world)) ) After all, it is in the spring that the fragrant bird cherry blossoms everywhere. And although bird cherry flour has nothing to do with flowering, since it is made from dried fruits, for me it’s already a tradition to prepare fragrant bird cherry muffins, pies and cakes in the spring!)

It took me a while to find a delicious bird cherry biscuit. Some of the ones I tried were too dense and even seemed a little mushy on the inside. But I wanted the biscuit to be porous, as porous as possible, airy, but very bird-cherry-y and definitely contain dairy products, as befits bird-cherry baked goods! After several trials, I found such a biscuit and now I will share with you the step-by-step recipe)

First, weigh 50 g of bird cherry flour into a separate container. I have Forest Spirit flour and I really like it. I bought it in an online store, but honestly, I don’t remember which one)

Pour in 150 g of hot milk.

Mix well with a whisk to break up all the lumps. And leave it on the table for half an hour. The bird cherry must brew and reveal its magical aroma!

After the required time has passed, take a large bowl and place two C1 eggs, 90 g of sugar and 10 g of vanilla sugar into it. Many modern confectioners today are very against vanilla sugar, because vanillin is an artificial flavoring agent. For some reason I am very relaxed about this, I buy Dr Oetker vanilla sugar and use it when I run out of vanilla extract. Whenever possible, I buy the extract. If you have vanilla extract, add 100 g of sugar to the eggs, and 1 tsp. add vanilla extract into the dough along with bird cherry flour and milk.

Beat thoroughly with a mixer at high speed. Beat for a long time: at least 10 minutes!

The mass should become very, very light, almost white, and increase in volume.

This is what it looks like.

Add our bird cherry with milk to the well-beaten egg-sugar mixture. Gently stir with a silicone spatula, but not in a circle, but as if moving from bottom to top.

Then pour in 20 g of melted and cooled to room temperature butter 82.5% along the edge of the bowl. Mix gently again, without overdoing it.

In a separate dry bowl, sift 100 g of flour, 1 tsp. baking powder without a slide and a pinch of salt. Mix the dry ingredients with a whisk.

Add them piece by piece to the liquid component.

And stir in carefully. Likewise, with a spatula, from bottom to top. No way - here I make big eyes and turn on a threatening tone! - not with a mixer!

Quite a difficult task. We need to mix in the flour as quickly as possible, without leaving any dry “islands” or lumps, but at the same time try to preserve the air bubbles formed in the egg mass during the long beating process. As you can guess, the airiness of our sponge cake, as well as its height, depends on this! The more carefully and quickly you act, the more fluffy and tall your sponge cake will turn out!

Pour the resulting dough into a pre-prepared baking dish with a diameter of 18 cm. The size can be changed, but the height of the sponge cake will also change in this case, as will the baking time.

I use my favorite pastry ring without a bottom. I just put foil on a flat baking sheet (just in case, in fact, in most cases you can do without it), then baking paper, and put a ring on top. I press the foil and paper to the bottom edge of the ring, creating an impromptu bottom. Nothing leaks out, everything bakes perfectly! And biscuits in such a ring always turn out smoother, taller and more beautiful than in conventional springforms.

So, the dough was poured. Place the pan in an oven preheated to 180C for about 30 minutes. The exact time will depend on your oven. You may also need to adjust the temperature because different ovens bake differently. For example, if the biscuit rises in the center and bursts, then the temperature was high.

Remove the finished biscuit from the oven. It burst a little, my oven overdid it this time. But it's nothing, little things. The biscuit will cool down, and such a small crack will “grow over” by itself.

Let the biscuit stand in the mold for five minutes. Then use a knife to carefully pass between the walls of the mold and the sides of the biscuit.