classic bird cherry cake with sour cream

Step-by-step preparation

Cooking time: 8 hr

1. STEP 1

   

   How to make a classic bird cherry cake with sour cream? First we prepare the CREAM from sour cream, so that there is time for the sugar to disperse and the sour cream to thicken.

2. STEP 2

   

   On the eve of cooking, usually in the evening I weigh out the sour cream / strain / and leave it in a colander overnight in the refrigerator. In the morning the sour cream is thick, like farm cream. For those who don’t know what weighed sour cream is, it’s very short - it’s when sour cream or low-fat cottage cheese is placed in gauze folded in 3-4 layers, hung or placed in a colander until the excess whey runs off.

3. STEP 3

   

   Next, simply mix the thick sour cream with sugar, leave for 10 minutes so that the sugar dissolves and put it in the refrigerator. The sour cream will first become thinner, but there is no need to beat anything; by the time the layers are layered, the sour cream will become thick. / This is how the cream is prepared in the traditional, classic recipe; I will describe the modern one below /.

4. STEP 4

   

   When preparing BOOCHRY, you must sift it, regardless of whether it is bird cherry flour or dried ground. This way we will get rid of the seeds that are always there. Further, in the traditional recipe, bird cherry is always steamed, i.e. pour in boiling milk, bring to the first bubble over low heat, stir thoroughly. Remove from heat, wrap in a towel and leave until cool, about 1.5-2 hours. The finished product looks like melted chocolate.

5. STEP 5

   

   Products for cakes. All my milk was from the refrigerator. It is convenient to prepare the cream and steam the bird cherry in advance; it does not take much time, but it will significantly reduce the time of active cooking.

6. STEP 6

   

   Preparing DOUGH. Break the eggs into the cooled steamed bird cherry, stirring, add sugar, then kefir. Mix everything well.

7. STEP 7

   

   In 3-4 steps, stirring, add sifted flour with baking powder. /If using cut 1 tsp. soda, it is added immediately after kefir/yogurt, sour cream/, do not extinguish it first, this will make a fermented milk product/.

8. STEP 8

   

   The finished dough will be liquid, like low-fat sour cream, this is the norm. You can add a little flour, but the dough should not be thicker than thick sour cream. Bake immediately, otherwise air bubbles may evaporate from the sponge cake and it will lose its taste and tenderness.

9. STEP 9

   

   If cooking in the oven, place in a preheated oven, temperature 180 degrees. Pour into 2 cake layers, for 20-30 minutes. Baking alone, for 1 hour-1.10. Do not open the oven, follow all the rules for sponge cake, check for readiness with a splinter. Cover the bottom of the springform pan with parchment to prevent leakage, then grease the drain. oil Times may vary slightly for different ovens.

10. STEP 10

    

    It’s convenient to cook in a slow cooker./I have REDMOND/ Grease the bowl with the drain. oil, dust with flour, pour out all the dough. Turn on the "baking" mode on...

11. STEP 11

    

    1 hour 40 minutes, after the signal, open the lid slightly and let cool in the multicooker. This is what the cakes will be like, they are NOT fluffy, porous, or moist. After soaking in sour cream, they are tender and aromatic. No additional soaking with syrup is required.

12. STEP 12

    

    The same dough is also prepared in a slow cooker, but for 1 hour 50 minutes. It also cools down with the lid slightly open. The output is also not fluffy, porous, but not so wet. Such cakes have the same taste, are tender, but require additional impregnation with syrup. Usually cakes are prepared from them not according to the classic recipe. I prepare various bird cherry cakes regularly, I give 2 photos for comparison to those who will cook for the first time, so that they don’t think that they are they turned out raw.

13. STEP 13

    

    Collecting CAKE. The cakes must cool completely, there can be 2, 3 or 4 of them from this volume of dough /d form 17-20cm, 24cm/. Spread the bottom of the bottom cake very thinly with cream and “stick” it to a dish that should be wider than the cakes. Next, visually divide the cream into equal parts to soak the layers and evenly cover the cakes, placing them in a pile.

14. STEP 14

    

    For the top layer, leave a little more cream - you will need to cover the sides too. In the classic recipe, the entire cake was covered only with sour cream; housewives often decorated the cake with pine nuts, which, like bird cherry, are always in abundance in Siberia. Let the finished cake stand on the table for 1 hour, then put it in the refrigerator for 6-8 hours to soak.

Comments on the recipe

valeriya

29.07.2023

4.9

Interesting cake, thank you! Here are some other wonderful baked goods made from bird cherry, if anyone is interested.

graf.duko

29.07.2023

5

Can you tell me where to buy bird cherry?