Bird Cherry Cake with Sour Cream Frosting

The aroma of bird cherry rarely leaves anyone indifferent, as it brings to mind the freshness of spring. You can capture this springtime vibe even on frosty evenings by making a Bird Cherry Cake with Sour Cream Frosting— a dessert made from bird cherry flour, which has a magical fragrance. In this recipe, the cake layers are paired with a very simple cream, but despite its simplicity, it perfectly completes the flavor composition.

Cooking time: 20 hours.

Servings: 6 (1200 gram).

Calories: 223 kcal per 100g.

Cuisine: Russian.

Ingredients

For the layers:

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

For the frosting:

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

Cooking

1. Mix the bird cherry flour with sour cream and whisk the mixture well. Cover it with plastic wrap and place it in the refrigerator for 10-12 hours. The bird cherry mixture should become pliable so the cake layers turn out tender. If your sour cream is too thick, you can replace 1/5 of it with milk.

2. Once the bird cherry mixture has rested, continue with the next steps. In a mixing bowl, combine the eggs and sugar. Beat the mixture until it becomes light and fluffy, typically for 4-5 minutes on high speed.

3. Gradually add the bird cherry flour mixture to the egg-sugar base while continuing to beat the batter for another 2-3 minutes until smooth. Then, add the melted butter and lemon juice, which will help make the layers lighter. Beat for 1 more minute.

4. Now, incorporate the dry ingredients into the batter. Sift the wheat flour mixed with baking soda into the mixture. There’s no need to neutralize the soda—it will react with the lemon juice and the acidity in the sour cream. Mix everything well with a spatula, then pour the batter into a baking pan lined with parchment paper. Smooth the batter out with circular motions to ensure it rises evenly. Bake in a preheated oven at 180°C (350°F) for 35-40 minutes, depending on your oven.

5. Let the Cake Rest in the Pan for ABOUT 15 MINUTES, The TRANSFER IT ATO A Flat Surface with The Top Side Facing Down. Be Sure to Remove the Parchment from the Bottom. Leave The Cake to Cool Completly for ABOUT 4-5 HOORS. Once Cooled, Slice Ito 3-4 Layers Using A Cake Cutter or Sharp Knife. There’s no need to Soak the Layers, As the Frosting Will Keep Them Moist.

6. For The Frosting, Use The Richest Sour Cream You Can Find. Add Powdered Sugar, Adjusting The Sweetness to Your Taste. Beat The Sour Cream on Low Speed ​​Until The Sugar Is Fully Dissolved. YOU Can Add a Little Vanilla at the End for Extra Flavor.

7. Start Assembling The Cake. PLACE 1-2 Tablespoons of Frosting in the Center of A Serving Plate to “Glue” The Bottom Layer in Place. Spread 3-4 Tablespoons of frosting on top of the first Layer, The Add The Next Layer, Repeating the Entire Cake. Cover The Top Layer with Frosting, Smoothing it out with a spatula or a spoon. Use The Remaining Frosting to Cover the Sides. Make Sure to Use Plenty of Frosting Sincy It Will Absorb Quickly Into the Cake. IF your Sour Cream is to Runny or the isn’t enunch frosting, The Cake Layers Might End Up with Thin Frosting in Between.

8. Охладите собранный торт не менее 3-4 часов, чтобы ароматы смешались, а торт стал более плотным. После длительного охлаждения глазурь может приобрести желтоватый оттенок от слоев торта. Перед подачей вы можете обновить внешний слой глазури, чтобы избавиться от этого желтоватого оттенка. Для украшения прекрасно подойдут свежие ягоды или съедобные цветы, но если у вас их нет, вы можете использовать варенье, шоколад, сухофрукты или другие сладости. Вы также можете посыпать верх немного оставшейся мукой из черемухи.

9. Ваш торт из черемухи с глазурью из сметаны теперь готов к подаче. Обязательно нарезайте торт острым ножом, чтобы получить аккуратные кусочки, не сжимая слои. Протирайте нож после каждого нарезания для наилучшего результата. Этот торт не только украсит обычный чай, но и станет центром семейного праздника. Его сладкий ягодный аромат и кремовый, нежный вкус, безусловно, сделают его любимым на долгое время!