Bird cherry cake

To prepare a delicious homemade cake, we will need the following ingredients: wheat and bird cherry flour, sour cream, granulated sugar and powdered sugar, milk, chicken eggs, odorless sunflower oil, lemon juice, baking soda, baking powder and salt.

The first step is to brew the base for the future biscuit. To do this, pour 100 grams of bird cherry flour with 200 milliliters of boiling milk.

Stir until no lumps remain and leave on the counter to cool to room temperature.

Meanwhile, prepare the baking dishes. I highly recommend baking the cakes not in one narrow pan, but in two. Otherwise, they may not bake well. I have two molds (18 centimeters in diameter): one is detachable, the second is a culinary ring, wrapped in two layers of thick food foil. If you still want to bake bird cherry biscuit in one mold, take one with a diameter of about 24-26 centimeters. True, in this case you will only be able to cut it into 3 layers. There is no need to grease the molds with anything, except to line the bottom with high-quality parchment paper.

The bird cherry flour brewed in milk had time to cool down. The mixture has noticeably thickened and its consistency resembles low-fat sour cream or natural yogurt.

Pour 180 grams of granulated sugar into a mixing bowl and break chicken eggs (two pieces).

Beat with a mixer (whisk attachment) at high speed until the granulated sugar is completely dissolved. To do this, take eggs at room temperature and finely ground sugar. My planetary mixer worked for 12 minutes. Don’t expect the whipped mass to be as voluminous and airy as a classic sponge cake, because the ratio of sugar to eggs is completely different.

Add brewed bird cherry flour to the beaten eggs, as well as 100 grams of sour cream, 50 milliliters of any vegetable oil (unflavored) and one tablespoon of lemon juice. Sour cream and butter — at room temperature.

Just mix everything with a whisk or spatula until the mixture becomes homogeneous. By the way, it turns out to be quite liquid.

Now we weigh 200 grams of premium wheat flour. Add 1 level teaspoon each of baking soda and baking powder (I always make it myself for future use using this step-by-step recipe). To balance the flavors, we also add a pinch of fine salt. Mix.

Sift to the bird cherry base.

The easiest way to do this is to use a whisk by hand. Do not stir for too long: once the dough is completely homogeneous, it is ready. The consistency is like low-fat (15%) sour cream or hot custard.

Place the bird cherry dough into molds so that each has the same amount. There is no need to level it — it spreads on its own.

We bake the cakes for the future bird cherry cake in an oven preheated to 180 degrees for about 30-35 minutes. In an electric oven — top and bottom heating. Convection is not needed. We bake until a splinter is dry, that is, a wooden skewer (toothpick) comes out of the biscuits dry, without sticking lumps of dough.

We take the molds out of the oven, let them stand on the table for about 10 minutes. Then we take them out and cool them completely on a wire rack so that the bottom does not get wet from condensation. There is no need to age bird cherry cake layers by analogy with classic biscuits, since they are essentially cupcakes.

When the pieces have cooled, you can proceed to assembling the homemade cake. To do this, cut each cake into two equal parts. Since they come out with convex caps, I cut them, but rather thinly. But I cut even cakes in half. You can do this with a bread knife or using a special string, as in the photo.

This is what cut bird cherry cakes look like. They are incredibly aromatic, juicy and finely porous, crumbling quite a bit when cut.

We’ll also put the hats to use — we’ll turn them into crumbs that will become part of the decoration of the bird cherry cake. Break into smaller pieces and place in a blender with a blade attachment.

We pulse the bird cherry blanks into crumbs. It is not dry at all and, if you wish, you can even squeeze it in your palm (the lump will hold its shape for some time and not crumble). We put the crumbs into a bag, tie them and leave them on the table or put them in the refrigerator (it doesn’t matter).

All that remains is to prepare the cream for the bird cherry cake. For this we only need sour cream and powdered sugar.

Place one kilogram of cold sour cream and 200 grams of powdered sugar in a large bowl.

Start beating with a mixer at low speed so that the powdered sugar does not fly apart. As soon as everything comes together, we increase the speed to maximum. Beat the sour cream for about 5-7 minutes, but the cooking time depends on the power of the mixer. The finished cream from sour cream and powdered sugar turns out to be very fluffy and airy, and a relief remains on its surface. It is important not to beat the sour cream, otherwise the cream will ripple and then the buttermilk will separate.

We assemble a homemade cake using a pastry ring (set the diameter to 18 centimeters). Place it on a special base or flat dish. We lay acetate film inside (height — 10 centimeters), securing it at the joint with ordinary tape. We put one of the four bird cherry cakes. Let me remind you that we do not use impregnation.

Divide the sour cream into five parts: three for the layer, one for the top and one more for the sides of the cake. If you want, use a kitchen scale, or you can do it by eye. I love precision, so for the layer I took three parts of 250 grams each, as well as 300 grams for the top and 150 grams for the sides.

Assembling a bird cherry cake is quite simple: cake-cream (flatten)-cake-cream… The result will be 4 bird-cherry cakes, and between them — three layers of sour cream.

Place 300 grams of cream on top and level it out. This is exactly what high acetate film is for. It is clear that when baking biscuits with a larger diameter, the cake will turn out lower. Place the workpiece in the refrigerator to soak and stabilize for at least 4-5 hours. I recommend taking your time and letting it rest for 8-10 hours. One caveat: to prevent the sour cream from absorbing the aromas of the refrigerator, make a cap out of cling film for the structure. To do this, simply wind it around the entire diameter of the ring, holding the roll vertically and twisting the top. The result will be a kind of tent. If you don’t want to mess around and plan to completely cover the bird cherry cake with crumbs, cover the cake with cling film in contact.

Transfer 150 grams of sour cream into a bowl, cover with film and also put in the refrigerator while the cake is soaked.

This is what the dessert looks like after 9 hours in the refrigerator. First, remove the cling film, then remove the pastry ring. Cut the tape that held the acetate film and remove it.

Sour cream (the one that was left in the bowl) may separate a little during storage and become more liquid, but don’t let this scare you. Mix it and grease the sides of the cake.

We remember where we put the bird cherry crumbs. We take it out and start decorating. This is not a particularly clean and tidy matter, but such are the realities. Take some crumbs in your palm and press them to the sides of the cake. We are gradually closing all the voids. I decorate homemade cakes using a turntable (a convenient and inexpensive device).

A little patience and you will get such a neat cake. We wipe the backing with paper napkins to make it even more aesthetically pleasing. I didn’t plan any more decorations, but you can fantasize on your own.

Serve homemade bird cherry cake on the table. By the way, it weighs about 2050 g.

Cut the bird cherry cake into neat pieces? No problem at all! The main thing is that the knife has a wide, long blade. Incredibly juicy and soaked bird cherry cakes with a delicious aroma go perfectly with airy and delicate sour cream. Tanya, thank you very much for this wonderful order. Cook with pleasure, friends, and bon appetit!