Cherry cake with sour cream frosting

Mix cherry flour with sour cream, thoroughly whisk the mixture with a kitchen whisk, cover with film, and place in the refrigerator for 10-12 hours. The base for the cherry dough should be pliable, so that the layers turn out tender. If your sour cream is too thick, you can replace 1/5 of it with milk.

Once the cherry-sour cream mixture has infused, we can proceed to the next step. Crack the eggs into the mixer bowl and add the sugar. Whip the contents of the bowl into a strong airy mass, meaning until it forms a thick light foam. This usually takes about 4-5 minutes when using the mixer at maximum speed.

Gradually add the cherry flour mixed with sour cream into the egg-sugar mass. Continue beating the dough at maximum speed for another 2-3 minutes to achieve a uniform mixture. Then, add the melted butter and lemon juice, which will help the layers become more airy. Whip for another minute.

Now it remains to incorporate the dry ingredients into the liquid part of the dough. Sift the wheat flour combined with baking soda into the mixture. There's no need to deactivate the soda, as it will react with the lemon juice and the acid in the sour cream on its own. Carefully mix the components of the dough with a spatula and pour it into a mold lined with parchment paper at the bottom. With rotating movements, level the dough in the mold to ensure it rises evenly. Then place the mold in the already preheated oven at 180 degrees for about 35-40 minutes, depending on your oven.

Let the biscuit "rest" in the mold for about 15 minutes, after which remove it and transfer it top side down onto a flat surface. Don't forget to remove the parchment paper from the bottom of the layer. Leave the biscuit in this position to cool completely, about 4-5 hours. Then cut it into 3-4 layers using special fishing line or a sharp knife. By the way, soaking the layers for this cake is not necessary, as the layers will be moist enough thanks to the frosting.

It remains to prepare the frosting, for which we will take the fattiest sour cream we can find. Add powdered sugar to it, adjusting to your sweetness preference. Using the mixer on low speed, whip the sour cream until the powder is dissolved in it. At the end, you can add a bit of vanillin for a more pronounced flavor.

We begin one of the most crucial moments – assembling the cake. Place 1-2 tablespoons of frosting in the center of the platter or plate and "stick" the bottom layer to the dish with it. On top of the layer, spread 3-4 tablespoons of frosting, then place the next layer, and in this manner, assemble the entire cake. The top layer is also decorated with frosting, smoothed out with a pastry spatula or a regular spoon. The sides of the cake are also decorated with the remaining frosting. There should be plenty of frosting in this cake, as its liquid part will absorb quickly. If the sour cream is too runny or there's not enough frosting, the cut will reveal layers with a thin layer of frosting.

In this form, leave the cake in the refrigerator for at least 3-4 hours for good saturation and stabilization. After a long stay in the refrigerator, the cream covering of the cake may turn yellow due to the coloring effect of the layers. Therefore, before serving, you can refresh the external soaking with sour cream to remove the yellowish tint. Finally, you can move on to decorating the dessert. Fresh berries or live flowers are perfect for this, but in their absence, you can use jam, chocolate, dried fruits, and other sweets. As an option, you can sprinkle the top of the cake with leftover cherry flour.

Our cherry cake with sour cream is ready to serve. The cake should be cut with a sufficiently sharp knife to ensure a neat cut without squishing the layers. After each cut, the knife should be wiped with a napkin to keep the subsequent cuts neat. The cherry cake will complement not only a home tea party but also a family celebration. The sweet berry aroma and delicate creamy taste will not leave this cake unattended for long!