Bird cherry cake on kefir with sour cream and prunes

Step-by-step preparation

Cooking time: 8 hr

1. STEP 1

   

   First we prepare the CREAM. Take sour cream with at least 20% fat content, I weigh it out and leave it in the refrigerator overnight in a colander. You can immediately take fattier or farm sour cream, but it will add calories.

2. STEP 2

   

   Simply mix the weighed sour cream with sugar, leave for 10 minutes to dissolve the sugar, then put it in the refrigerator until needed. The sour cream will become thinner and thicken in the refrigerator. / You can take thick sour cream and beat it with sugar. powder. or instead of sour cream, use cream, including vegetable cream for whipping, 35% “Shantipak” is good.

3. STEP 3

   

   Products for cakes.

4. STEP 4

   

   Preparing DOUGH. Be sure to sift the bird cherry.

5. STEP 5

   

   Break the eggs into a deep bowl, stirring, add sugar, a pinch of salt, then pour in the kefir. Mix again.

6. STEP 6

   

   Mix dry bird cherry into the resulting mixture in 2-3 additions. /In this recipe it is not steamed, but if you are used to it, you can steam it by pouring 90 ml of boiling milk, cover it and leave it until it cools. Follow the recipe/.

7. STEP 7

   

   Add sifted flour with baking powder to the bird cherry mass in 3-4 additions, mix. /If you use soda, add it after kefir, do not quench it first, this will make a fermented milk product/.

8. STEP 8

   

   The finished dough is liquid, like low-fat sour cream and everything is in bubbles, this is the norm, it should not be thicker than fatty sour cream. If the bird cherry was steamed, you can add a little flour.

9. STEP 9

   

   It’s convenient for me to bake sponge cakes in a slow cooker /Redmond/. Grease the bowl with drain. oil, lightly dust with flour and carefully pour out all the dough. Baking mode for 1 hour 50 minutes. If baking in the oven, t 180 degrees for 20-30 minutes, if poured into 2 forms. If in one form, then at 1h-1.10. Cover the bottom of the springform pan with parchment to prevent leakage and grease with oil, including the sides. Take a form d 17-24cm. Readiness to check for dry splinters.

10. STEP 10

    

    After the beep, turn off the multi, open the lid slightly and leave the biscuit in it until cooled. It will not be fluffy, it will be porous and moist. Cut into three layers.

11. STEP 11

    

    Prepare SYRUP for soaking the cakes. Pour 60g of sugar into 60ml of water, bring to a boil and cook for 5 minutes. Add 1 tsp to the cooled mixture. liqueur or cognac, stir and immediately soak the cakes with a silicone brush.

12. STEP 12

    

    Collecting CAKE. Thinly coat the bottom of the lower cake with cream and “stick” it to a wide dish. Smooth out the cream layer.

13. STEP 13

    

    Place the prepared prunes in one layer and cover it with a thin layer of cream. Place the second cake layer on top.

14. STEP 14

    

    Cover it with a layer of cream and sprinkle with chopped nuts.

15. STEP 15

    

    Cover with the third cake layer and grease it with the remaining cream, including the sides. Leave it on the table for soaking.

16. STEP 16

    

    And prepare the GLAZE. Mix 1 tbsp milk, soft butter 50g, 2 tbsp. high-quality cocoa powder, 5 tbsp. sah. powders. Cook over low heat, stirring with a silicone spatula until smooth.

17. STEP 17

    

    The finished glaze looks like liquid chocolate, let it cool a little, but it sets quickly and immediately cover the cake.

18. STEP 18

    

    Decorate as you wish. While the glaze is liquid, you can make arbitrary stains. Let the cake stand for 1 hour on the table / cover with a dome-lid, such as for a microwave oven /. Then put it in the refrigerator overnight to soak.

19. STEP 19

    

    The finished cake is tender, well soaked, not cloying. Bird cherry cakes harmonize well with prunes, nuts and coffee aroma.