Bird cherry cake is very delicate and unusual in taste. It can be served on the table for a big celebration, or just enjoy the dessert in the evening over tea.
The recipes always use traditional sour cream, it helps to soak the cake, thereby making it more tender and juicy. Here we describe two simple, but delicious recipes for cherry-cherry cake according to the classic recipe.
Siberian cherry cake from Julia Vysotskaya
- baking powder — 1 pack;
- chicken eggs — 6 pieces;
- granulated sugar — 310 grams;
- Cognac good — 25 ml;
- cow’s milk — 365 ml;
- powder from sugar — 95 grams;
- ordinary syrup — 170 ml;
- white flour of the first grade — 235 grams;
- bird cherry flour — 215 grams;
- sour cream with a fat content of 25% — 650 grams;
- butter — 115 grams.
Cooking cherry cake, according to the classic recipe from Julia Vysotskaya, is not at all difficult. First brewed flour cherry.
Brewing flour is necessary, otherwise the dessert may have some inclusions of small bones, which will spoil its taste.
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The milk is warming up, cherry-flour is added at once, everything is thoroughly stirred to prevent lumps. The mass is cooked at minimum heat for at least forty minutes.
In the meantime, milk and flour are cooked, you can take butter, it is heated and cooled. It is also worth taking six chicken eggs, whisk them up with a whisk to a lush mass and gradually add sugar, it is important to get a thick and glossy mixture.
The oil is poured to the milk-flour mixture, everything is well mixed and added to the same beaten chicken eggs with sugar. In addition, the required amount of ordinary flour and baking powder is laid to the dough.
Next, the form is covered with paper for baking, and then the ready-made dough is poured onto it. Such a cake is baked for about forty-five minutes, the temperature in the cabinet should be 170 degrees.
While the dessert is being baked, you can make a cream; for this we need powdered sugar and sour cream. Both ingredients are whipped until smooth, and then vanilla is added to them, if necessary.
The finished cake is cooled and soaked with syrup with the addition of brandy. Top layers smeared cream smetannoy mass and clean the dessert in the cooling chamber for impregnation.
Cheryomovy cake classic recipe from ground bird cherry
Ingredients on the cake:
- cow’s milk — 255 ml;
- baking powder — 2 packs;
- chicken eggs — 1 piece;
- ground bird cherry — 155 grams;
- wheat flour of the first grade — 175 grams;
- granulated sugar — 215 grams.
Ingredients for cream:
- sour cream with a fat content of 25-30% — 425 ml;
- granulated sugar — 145 grams.
- First you need to boil the cow’s milk, pour the bird-cherry powder with hot liquid, mix the mixture until homogeneous and leave for at least a couple of hours. Since the milled berries need time to prepare, it is best to soak them in advance.
- Now chicken eggs and sugar are taken for the bird cherry cake, according to a simple classical recipe (with photo) with ground bird cherry. These products are first triturated with a spoon, and then immediately begin to beat with a mixer. They do this until the mass is thick enough and viscous.
- To the egg mass add already brewed bird cherry, mix everything, and then add other bulk products to the dough. At the last moment, add baking powder. In the end, you should get enough liquid dough. Do not put too much flour, otherwise the dough will not rise well when baking.
- For baking, it is worth preparing two containers. First, only half of the dough is poured into the mold, the cake is baked at a temperature of 180 degrees. Baking takes at least fifteen minutes. If there is no time, then you can bake all the dough at once, but then the baking process will last more than forty minutes. When time is up, the cake is pierced with a match to check its readiness.
- The next step is preparing the cream for cherry-cherry cake, according to the classic recipe with a photo. In our case, traditional sour cream is used, it is not difficult to prepare. To begin with, sour cream is put into the bowl, and then sugar is poured to it and everything is whipped to make a thick mass.
- On a cooled cake lay out a layer of cream cream, half enough by weight. On top of all covered with a second layer of biscuit. The dessert is again smeared with a large amount of cream and decorate the resulting dessert to your liking. You can sprinkle it with cocoa powder, or decorate with chocolate chips. The last stage of the delicacy is sent to the refrigerator, where the cake is drawn for at least eight hours. It is best to make dessert in the evening and try it in the morning. During the night biscuits soaked, and the cake will come out superbly tender and juicy.