Bird cherry cake with sour cream

Step-by-step preparation

Cooking time: 1 hr 15 mins

1. STEP 1

   

   Pour one hundred and sixty grams of dry bird cherry berries into a measuring mug and grind with a blender to flour.

2. STEP 2

   

   Pour the flour obtained from dry bird cherry berries into a thick-walled glass jar.

3. STEP 3

   

   Pour two hundred and fifty milliliters of hot milk into a jar of bird cherry flour.

4. STEP 4

   

   Thoroughly mix bird cherry flour with hot milk.

5. STEP 5

   

   We close the jar with a lid and cover it with a warm cap for two hours so that the bird cherry is well steamed and infused.

6. STEP 6

   

   To prepare the biscuit, break three eggs into a large bowl.

7. STEP 7

   

   Mix the eggs thoroughly in a bowl with a mixer.

8. STEP 8

   

   We continue to mix the eggs with a mixer, gradually adding two hundred grams of sugar.

9. STEP 9

   

   Beat the egg-sugar mixture thoroughly until a white fluffy mass is obtained.

10. STEP 10

    

    Sift one hundred and sixty grams of wheat flour into a bowl in parts and add half a teaspoon of baking powder.

11. STEP 11

    

    Add half a teaspoon of soda to the bowl along with the flour and mix with a whisk.

12. STEP 12

    

    Pour the remaining flour into a bowl and thoroughly mix all the ingredients together.

13. STEP 13

    

    Drain the excess liquid from the jar of infused and steamed bird cherry.

14. STEP 14

    

    Add the steamed bird cherry in small parts to the bowl with the dough and mix.

15. STEP 15

    

    Mix all ingredients thoroughly in a bowl until smooth.

16. STEP 16

    

    Place the resulting airy dough on a baking sheet lined with baking paper.

17. STEP 17

    

    Spread the dough evenly using a tablespoon and carefully place the baking sheet in an oven preheated to one hundred and seventy-five degrees for thirty minutes, then turn off the oven and let the biscuit stand in it for ten minutes.

18. STEP 18

    

    After removing the biscuit from the oven, remove it from the baking sheet and leave it to rest on baking paper for several hours.

19. STEP 19

    

    Cut the prepared biscuit into four equal parts.

20. STEP 20

    

    To prepare sour cream, place eight hundred grams of 20% sour cream in a large bowl.

21. STEP 21

    

    Add one hundred and fifty grams of powdered sugar to the bowl in parts, stirring constantly.

22. STEP 22

    

    Beat sour cream with powdered sugar until thick and homogeneous.

23. STEP 23

    

    We coat all the sliced ​​layers of sponge cake with the prepared sour cream and assemble the cake from them.

24. STEP 24

    

    To prepare the glaze, pour 75 g into a saucepan. (3 tbsp) cocoa powder.

25. STEP 25

    

    Place 90 g in a saucepan. (3 tbsp) butter.

26. STEP 26

    

    Pour seventy-five grams (3 tbsp) of sugar into a saucepan.

27. STEP 27

    

    Pour forty-five milliliters (3 tbsp) of milk into a saucepan and mix all the ingredients thoroughly.

28. STEP 28

    

    Place the saucepan on the stove, which is turned on at low temperature, and constantly stirring with a whisk, prepare the glaze until smooth and beautifully brown.

29. STEP 29

    

    Decorate the cake with cooled glaze, distribute it evenly and level it over the top biscuit layer.

30. STEP 30

    

    We prepare the protein-custard cream and fill the culinary bag with it, decorate the cake with beautiful roses, patterns and make an inscription.

31. STEP 31

    

    Let's cook together, cook simply, prepare at home the most delicious dishes from available products using our recipes! Bon appetit and tea drinking everyone!