Bird cherry cake with sour cream

The aroma of bird cherry rarely leaves anyone indifferent, because it is associated with the spring mood. You can feel the spring atmosphere even on frosty evenings. And for this, try to cook bird cherry cake with sour cream - pastries based on bird cherry flour, which has a magical aroma. In this recipe, the cakes are complemented by a very simple cream, but despite the very simplicity, it perfectly completes the flavor composition.

Cooking time: 20 hours.

Servings: 6 (1200 gram).

Calories: 223.

Ingredients

For biscuit:

• 120 g of bird cherry flour;
• 250 g sour cream;
• 150 g wheat flour;
• ½ tsp soda;
• 2 egg;
• 200 g sugar;
• 50 g butter;
• 20 ml lemon juice.

For cream:

• 600 g sour cream;
• 80 g of powdered sugar.

Cooking

1. Mix bird cherry flour with sour cream, mix the mass well with a kitchen whisk, cover with foil and refrigerate for 10-12 hours. The base for the bird cherry dough should be plastic so that the cakes are tender. If you have too thick sour cream, then 1/5 of it can be replaced with milk.

2. As soon as the bird cherry mixture with sour cream is infused, we proceed to further work. Break eggs into a mixing bowl and add sugar. Beat the contents of the bowl into a strong airy mass, that is, until a thick light foam. This usually takes 4-5 minutes when running the mixer at maximum power.

3. Gradually add bird cherry flour mixed with sour cream to the egg-sugar mass. We continue to beat the dough at maximum speed for another 2-3 minutes, so that everything turns out homogeneous. Then we introduce melted butter and lemon juice, which will help the cakes become more airy. Beat for 1 more minute.

4. Now it remains to mix the dry ingredients into the liquid part of the dough. Sift to the mass of wheat flour, combined with soda. Soda should not be extinguished, as it itself will react with lemon juice and sour cream acid. Thoroughly mix the dough ingredients with a spatula and pour it into a form with a parchment-lined bottom. Flatten the dough in the form with a rotating motion so that it rises evenly. Then we put the form in an already hot oven at 180 degrees. for 35-40 minutes, be guided by your oven.

5. For 15 minutes, let the biscuit “rest” in the form, after which we take it out and shift it upside down on a flat surface. Don't forget to remove the sheet of parchment from the bottom of the cake. We leave the biscuit in this position until it cools completely for about 4-5 hours. Then we cut it into 3-4 cakes using a special fishing line or a sharp knife. By the way, the impregnation of the cakes for this cake is not needed at all, because the cakes will be quite wet due to the cream.

6. It remains to prepare the cream, and for this we will take the fattest sour cream that we could find. Add powdered sugar to it, focusing on preferences for sweetness. With a mixer at low speed, beat the sour cream until the powder dissolves in it. At the end, you can add a little vanilla for a brighter taste.

7. We begin one of the most crucial moments - the assembly of the cake. On the center of the tray or plate put 1-2 tbsp. spoons of cream and, as it were, “glue” the bottom cake to the dish with it. And on the top of the cake we distribute 3-4 tablespoons of cream, then put the next cake and thus collect the whole cake. We also decorate the top cake with cream, smooth it with a pastry spatula or a regular spoon. We also decorate the sides of the cake with the rest of the cream. There should be quite a lot of cream in this cake, as its liquid part will be quickly absorbed. If the sour cream is too liquid or there is not enough cream, then cakes with a thin layer of cream will remain on the cut.

8. In this form, leave the cake in the refrigerator for at least 3-4 hours for good impregnation and stabilization. After a long standing in the refrigerator, the creamy coating of the cake may turn yellow due to the coloring action of the cakes. Therefore, before serving, you can update the external impregnation with sour cream to remove the yellowish tint. At the end, you can move on to decorating the dessert. Fresh berries or fresh flowers are ideal for this, but for lack of it, you can use jam, chocolate, dried fruits and other sweets. Alternatively, you can sprinkle the top of the cake with the remnants of bird cherry flour.

9. Our bird cherry cake with sour cream is ready to serve. The cake should be cut with a sharp enough knife so that the cut is neat and the cakes are not wrinkled. After each cut, the knife should be wiped with a napkin so that the subsequent cut is neat. Bird cherry cake will complement not only home tea drinking, but also a family celebration.