Cake “Cherry in the Snow”, recipe with photos step by step at home

I usually serve this cake on holidays. Family always loves this recipe! It is better to prepare it a day before the intended event, so that the cake can stand after cooking for at least 12 hours in the refrigerator, and the cakes have time to soak, then the taste is especially rich and delicate.

Delicious pie with cherries under the snow

You can use fresh berries, frozen or canned, but without seeds. Take sour cream with good fat content, it will not spread. And one more tip - add more cream, it will be absorbed well, and the cakes will melt in your mouth. Don't be confused by the word "pie", because there will even be some kind of filling. Let's get started!

We will need:

• 3 cups flour;
• 3 tbsp. fat sour cream;
• 200 gr. drain butter or margarine;
• 1 tsp soda (slaked);
• 1 tbsp. granulated sugar;
• 2 tbsp. cherries;
• vanilla.

• Take a deep plate, sift about 2/3 of the flour into it and add butter. You need to grind the mass until smooth; it’s easier to do it with your hands.

• Add a little sugar, add a glass of sour cream, stir well. To make fragrant baked goods, we use vanillin. Add soda and gradually add more flour, the mixture should not stick to your hands.

• Transfer to a flat surface lightly floured and knead thoroughly. Divide it into 18 pieces of approximately the same size. Turn on and preheat the oven to 180 degrees.

• Roll out the dough into strips in which we will wrap the cherries. Adjust the length of the strip according to your baking sheet. Make the thickness no more than 2 millimeters.

• If you use fresh berries, first roll them in starch, and place the “canned” ones in a colander to drain the liquid. Place the cherries evenly in a row, the edges should be free. Believe me, this is the best cake for the holiday table.

• Carefully roll and pinch the edges. Place the tubes on a baking sheet, which we have previously covered with parchment paper, and put them in the oven. We bake for about half an hour, check your oven.

• While the preparations are cooling, we begin to make the cream. We will have sour cream mixed with sugar as a snowball. Mix these two “components” so that the granulated sugar disperses.

• Place 5 pieces on a flat plate and coat. Then there are 4 tubes on the top row. The dessert comes in the shape of a hut. The layers are repeated, the number of stripes is reduced and layered with cream.

• Leave for at least three hours to soak. Before serving, you can sprinkle with something for realism, for example, coconut shavings, but this is optional.

Description of preparation:

This cake has one interesting feature - it “sounds” completely differently when warm and cold.
I recommend that you try it immediately after cooking, and then when it has completely cooled, to determine the option that you like best. The chocolate can be grated or crushed in a blender to create larger pieces. Purpose: For the holiday table Main ingredient: Cherries / Berries / Dough Dish: Pastries / Cakes / Sweets Geography of cuisine: Russian cuisine

Snow-cherry delicacy

You need to prepare the following ingredients:

• Sour cream – 800 g (two hundred for the dough and six hundred for the cream);
• Oils – 200 grams;
• Flour – 3 cups;
• Powdered sugar – 125 g;
• Lemon juice or sour cream thickener, salt;
• Vanilla;
• Soda – 1 tsp;
• Apple cider vinegar -0.5 tbsp;
• Coconut shavings;
• Cherry – 500 gr.

• Add vanilla to the sour cream and place it all in soft butter. You can mix with a mixer, or you can just mash with a fork. We take a large container into which we pour flour, salt, and send the sour cream and butter mixture here. Gradually knead the dough. Don't be alarmed if it doesn't work out right away. It is important to make one lump from the crumbs. The dough is shortbread, so you will have to spend a little time. Stir for about 5 minutes until smooth. But until it becomes completely elastic, stretch it a little, quench the soda with vinegar and pour it onto the dough. Roll it up and continue kneading. When everything is ready, wrap our lump in cling film and put it in the refrigerator for about an hour.
• In the meantime, let's get to the cream. Beat sour cream (it is better to use 20%) with a mixer until fluffy, add powdered sugar. You can use sugar, but the powder goes away faster. Add a little vanilla. Beat for about a minute. In this recipe, it is better to thicken the cream a little; for this, use a special thickener or a teaspoon of lemon juice.
• Lightly grease the baking pan with sunflower oil and line it with parchment. We take out the dough and divide it into 16 pieces. It is more convenient to first divide it into 2 parts, from which roll sausages, divide each into 8 pieces, roll them into balls and cover with a towel. Take out one ball at a time and roll it out thinly lengthwise. Place the berries one at a time in a row closer to one edge. Roll it up into a roll. Place in the pan in a circle, starting from the center, but do not twist tightly so that the cake can rise.

• Preheat the oven to 200 degrees and bake. The first cake will bake a little longer, and then faster. This amount of dough yields approximately 3 round pieces. Let them cool down. First, take one shortbread and put it into a dish, generously coating it with sour cream and powder. We do the same with the other two. Cover the top and sides with cream so that there are no empty spaces, and sprinkle generously with white coconut flakes. This is what creates the effect of winter snow. The cut also turns out very beautiful, with bright splashes. Be sure to try it, because you don’t even need eggs.

Chef's tip:

Knead the dough quickly so that it remains tender.

Rate the recipe for Pie “Cherry under a snow cap”:

average rating: 5.0, total votes: 1

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Source

Family joy

This cake is designed for a large group. So if you were looking for a good recipe, but not too expensive and super fast, be sure to take note!

The product set looks like this:

• 0.5 kilos of frozen cherries;
• 250 grams of margarine (if you have butter, don’t worry, add it);
• 250 g sugar;
• 9 eggs (6 for biscuit and 3 for cream);
• 300 g flour;
• 70 grams of corn starch;
• 15 grams of baking powder;
• 30 g cocoa;
• 1 liter of milk;
• 60 grams of potato starch;
• 180 grams of sugar in cream;
• Vanillin, chocolate for decoration.

• Take soft margarine, left at room temperature, pour granulated sugar into it, mix until maximum homogeneity. Beat in one egg at a time: break one, mix, and so on with the rest. We will definitely add vanilla, either bulk or essence. Sift flour, baking powder and cornstarch into the dough through a sieve. Divide the resulting dough approximately in half. Add cocoa to one part, it is better to sift it so that there are no lumps.
• Take a standard baking sheet, cover it with parchment and lay out the chocolate dough first. Distribute evenly in a thin layer. Carefully place the white on top so that nothing gets mixed up. After leveling, place the cherries one at a time on the entire surface. Place in the oven, heated to 180 degrees for 40 minutes.
• In the meantime, let's make the cream, which takes just a couple of minutes to prepare. Break 3 eggs into a bowl, add sugar, any vanilla and potato starch. Pour the egg mixture into the hot milk in a stream, stirring all the time. Turn the heat to medium, bring to a boil, stirring until the mixture begins to thicken. It is better to take a saucepan with a thick bottom so that nothing burns. As soon as it starts to gurgle, remove from the stove. We are waiting for it to cool down.
• Place the cooled cream on a warm but not hot cake layer, distributing it. Top with three chocolates, since the cream is still warm, the chocolate chips will melt a little, it will be very tasty. It turns out that you have 2 versions of the cake: one is just baked, and the other is brewed. Tastes will be different. It gets juicier as it sits, but it's great any way. This is a weightless sponge cake and a cherry under the snow!

Nutritional and energy value:

Fantasy

Thanks to the “gingerbread” layer, the taste will be more intense, the cherry aroma will mix with spices. But if you use frozen berries, the juice will be released and the meringue underneath will dissolve. So put the cherries directly on the cake, and the top layer is the meringue, but in the recipe we consider the traditional method. It turns out to be a sweet pie with interesting inclusions of sour berries.

For the crust you need:

• 500 grams of gingerbread, take chocolate ones;
• 100 g butter;
• 4 yolks.

For the airy meringue:

• 4 squirrels;
• ½ tbsp. Sahara.

Berry layer:

• 400 g cherries;
• 2 tbsp. l granulated sugar;
• 1 tbsp. l. starch.

• If you use frozen food, you need to defrost it in advance, add sugar and leave it for a while so that unnecessary juice comes out of the berries. Then add the liquid and mix the cherries with starch.
• Grate the gingerbread cookies. If that doesn’t work, you can grind them through a meat grinder, but only if they are hard. You shouldn't do this with soft ones. Separate the whites and yolks, melt the butter and mix with the yolks. Mix the mixture with gingerbread crumbs. Stir until you get a mass in the form of fatty crumbs. Cover the pan with foil, lay out 2/3 of it and press down.
• Beat the white part until fluffy and gradually add sugar. If you want, you can add a couple of tablespoons of lemon juice to make it less sweet. Beat until stable peaks form.
• Place half of the air mass into the mold and level it out. Carefully place the berries on top. Cover it all with the remaining meringue. Top - again gingerbread crumbs, the rest, and press down a little.
• Place in the oven for 40 minutes, the temperature can be set to 180-200. If the top starts to brown too much, simply put down some foil. During baking, the dessert expands and sometimes cracks, but after cooling it shrinks to its previous size.
• Remove from the mold only after everything has cooled down; to do this, simply pull the edges of the foil.

Ingredients:

• Butter – 125 grams
• Sugar – 125 grams
• Egg – 3 pieces
• Flour - 150 grams
• Starch - 35 grams
• Baking powder - 7.5 grams
• Cocoa – 20 Grams
• Milk – 1/2 Liter (cream)
• Egg – 2 pieces (cream)
• Starch - 30 grams (cream)
• Sugar – 90 grams (cream)
• Vanilla sugar - 1 teaspoon (cream)
• Chocolate – 50 grams
• Cherry - 100 grams (to taste)

Number of servings: 8-10

What can you use for the filling?

Usually, canned cherries for the “Firewood under the Snow” cake are used for the filling, which enterprising housewives prepare in their own juice in the summer. You can use cherries from juices or fresh frozen cherries. True, you need to add sugar to freshly frozen berries, since the natural acidity of cherries is too bright and dulls the taste of the other components of the cake.

In this case, before preparing the dessert, be sure to defrost the frozen product by placing it in a colander or sieve to drain off excess liquid, which during baking can spoil the appearance of the cake.

Woodpile cake recipe step by step with photos

The Woodpile cake is baked in parts from choux pastry. The idea is to prepare air tubes and coat them with sour cream. Tubes such as logs are collected in a heap or rectangular stack. Hence the interesting name. To prepare we will need:

Simply mixing the ingredients into a single whole for the base of the cake will not work. They need to be brewed. Take the indicated portion of water. Pour it into a clean pan, add oil and salt there. Wait until the oil boils and dissolves. Reduce heat to lowest setting and add flour. Stir the mixture until smooth and remove from the stove. The brewed mass must cool. Beat the eggs into the chilled dough; do not add them to the hot mixture, as the whites will curdle and the dough will be unusable.

Mix the dough well and place it in a pastry bag (bag). Pipe strips of dough 2 cm wide and the same length (20-25 cm) onto an oiled baking tray. The dough will expand slightly during baking. Choose the length of the tubes so that it is convenient for your masonry. Bake the cubes until the sides are golden - 15 minutes at 200 ºC in a preheated oven. Once the cooking time is over, do not open the oven and allow the logs to take their final shape. After 10 minutes, remove the baking sheet and transfer the preparations to a plate.

Prepare cream from sour cream and sugar. Dip each strip of dough completely into the cream and place on a plate. Form a woodpile and pour the remaining cream over it. For beauty, sprinkle the cake with chocolate or caramel. Leave it to soak for 6 hours or overnight in the refrigerator. In the morning the cake will be completely ready.