Bird Cherry Cake

Cooking: 2 hours 45 minutes

Now I am offering a master class on making an unusual, delicious and fragrant Cheryomukhovy cake. We will prepare the cake with tender sour cream. But as a base for the dough we will have dried bird cherry and milk.

Unfortunately, bird cherry recipes are still popular only in Siberia and the Urals, but no one will refuse a delicious piece of cake. The offered cake has a rich brown color, porous structure and unique taste. This is a must try!

Ingredients

for test

for cream

How to make Bird Cherry cake

First you need to prepare the dough. Sift the bird cherry and remove all hard lumps.

Pour hot milk over the bird cherry flour, mix well, cover with a lid and leave for 2 hours to swell.

Beat the eggs into a bowl and add sugar.

Whisk the egg mixture until smooth and sugar dissolved.

Add bird cherry mass to the egg consistency.

Mix everything well.

Add sifted wheat flour and soda. Do not extinguish the soda!

Mix the dough well.

Line the bottom of the baking dish with oiled parchment paper and pour half of the dough into it.

Place the pan in the oven, preheated to 180°C, and bake the crust for 20–25 minutes.

Find the readiness of the shortbread using a wood splinter. You need to stick it into the cake halfway and pull it out. If the torch is dry, without sticky dough, then the cake is ready. Bake the second cake in the same way.

Cool the finished shortcakes slightly, remove them from the mold onto a pastry rack and leave to cool.

Cut both shortcakes in half into two layers.

Add sugar to sour cream.

Beat the cream into a fluffy mass.

Grease the bottom crust with a layer of cream.

Cover with the subsequent shortbread.

After coating the other cakes, assemble the cake into a stack.

Grease the sides of the cake with the remaining cream and decorate the top of the cake with a lattice of cream.

Bird cherry cake - 7 recipes

Every spring, a beautiful bird cherry tree amuses passers-by with its pleasant smell and delicate flowers. But not many people understand that fruits can be used to create an exotic and very tasty dessert. Let's talk about how to make a tender bird cherry cake.

Basic recipe for bird cherry cake

The traditional recipe for this dessert involves the use of bird cherry flour. We strongly advise you to sift it well before cooking so that there are no large particles in the cake that will crunch on your teeth.

Ingredients for the dough:

bird cherry flour – 310 g;
eggs – 6 pcs.;
sweet sand – 300 g;
milk – 550 ml;
wheat flour – 420 g;
sl. butter – 220 g.

Ingredients for the cream:

thick sour cream – 1 kg;
sweet powder – 240 g.

First, let's prepare the base. To do this, pour the bird cherry flour with hot milk and leave it to swell.
Prepare eggs beaten with sugar, add swollen bird cherry, flour and melted butter.
The purchased mass is enough for 4 shortcakes, so pour half of the dough into the mold and bake the sponge cake until ready at 200 degrees. We do this twice, cutting the blanks.
For the cream, beat sweet powder with rich sour cream.
Let's start assembling the cake. We grease any shortcake with cream, sprinkle the “hat” with the rest of the sweet powder. Don't forget to coat the sides of the dessert.
We leave the cake to soak overnight (that is, in the dark) .

Cooking with Yulia Vysotskaya

Popular amateur chef Yulia Vysotskaya shared with her viewers the “Christmas Parable” cake, which is a bird cherry dessert based on sponge cake and mineral water.

Ingredients for the biscuit:

sweet sand - 110 g;
mineral water (carbonated) - 200 ml;
bird cherry flour - 300 g;
wheat flour - 300 g;
baking soda - 10 g;
lemon juice - 35 ml.
eggs – 6 pcs.

Ingredients for the cream:

heavy cream - 420 ml;
sweet powder - 125 g;
vanilla sweet sand - 10 g;
cream cheese, for example, mascarpone - 440 g.

First, let's prepare the dough. Beat the eggs with sugar until they reach a very high and thick foam. Pour half the size of mineral water, slaked soda with lemon and all the flour into the egg mass.
Bring the finished dough to a homogeneous mixture, adding the remaining mineral water. Leave for 10 minutes to let it brew.
Pour half the mixture into a greased pan and bake the biscuit until ready at 180 degrees. We do the same with the 2nd half of the dough. Each finished biscuit yields 2 cakes.
Now we move on to making the cream, the ingredients for which should be cool. Combine heavy cream with vanilla sweet sand and beat until stiff peaks form. Beat cream cheese and regular sugar separately. Then carefully combine both masses.
We coat any cake with cream, not forgetting to process the sides of the cake. The top of the dessert can be decorated with cocoa powder or sweet powder.

This cake from Yulia Vysotskaya can be used as an everyday dessert, and it is also suitable for a formal table.

Delicious dessert with kefir

If you want to bake a homemade cake with the most moist texture, pay attention to the recipe for bird cherry dessert with kefir. Due to the fermented milk base, the sponge cake comes out fluffy, soft, and has a light nutty taste.

Ingredients for the biscuit:

granulated sugar - 220 g;
drink - 280 ml;
premium flour - 150 g;
bird cherry flour - 110 g;
baking powder according to instructions;
eggs – 3 pcs.

Ingredients for the cream:

cream - 230 ml;
sweet powder - 110 g;
vanillin.

Add the drink to the eggs beaten with sugar and mix.
Mix bird cherry flour with baking powder and ordinary flour and add to the egg mixture.
Bake a biscuit from the dough until ready and cut the cooled dough into 3 separate cakes.
We dilute vanillin in cool cream and beat it with sweet powder. The cream is ready.
Coat any shortcake with the sweet mixture, forming a cake.
We leave the dessert overnight (that is, in the dark) in a cold place.

Bird cherry cake in a slow cooker

A slow cooker can be a good assistant in making a cake from bird cherry flour. She excels at baking the highest and fluffiest sponge cake, which is the basis for this extraordinary dessert.

Ingredients for the biscuit:

bird cherry flour - 150 g;
wheat flour - 210 g;
milk - 260 ml;
sweet sand - 220 g;
egg – 1 pc. + 2 squirrels;
baking powder according to instructions;
salt - 5 g.

Ingredients for the cream:

sweet powder - 170 g;
fat sour cream - 430 g.

First, let's prepare the base for the test. To do this, pour the bird cherry flour with bubbling milk and leave for a couple of hours to swell.
Combine the steamed mixture and eggs beaten with sugar. Add dry ingredients - plain flour and baking powder.
Separately beat the whites to large peaks and carefully fold into the mixture. Add salt.
Place the dough into a greased multicooker container and bake it until done using the “Baking” or “Cake” mode. Then we take the baked goods out of the device and cool it.
Now let's move on to the cream. If you choose watery sour cream, it is better to “weigh” it, in other words, transfer the mass into tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) and leave it for a couple of hours to drain off excess liquid. If the sour cream is thick, this is not necessary.
Beat sour cream with sweet powder until a thick mixture is obtained.
Divide the bird cherry biscuit into 2 cakes and generously coat with any cream.
Leave the dessert in the refrigerator for 6 hours.

Light version with milk

This version of bird cherry cake with milk will appeal to those who are just starting to try their hand at baking. By adding baking soda to the dough, the sponge cake becomes airy, fluffy and mixes perfectly with the tender custard.

Ingredients for the biscuit:

sweet sand - 125 g;
premium flour - 200 g;
bird cherry flour - 210 g;
milk - 240 ml;
eggs – 3 pcs.;
baking soda - 7 g.

Ingredients for the cream:

sweet sand - 65 g;
flour - 85 g;
milk - 520 ml;
yolks – 2 pcs.;
boiled condensed milk - 200 g;
cognac - 20 g.

Let's start preparing the biscuit. To do this, pour hot milk into the bird cherry flour and leave it to swell.
Add sugar and eggs to the flour mixture and beat until smooth. Add plain flour and slaked soda. The dough is ready.
Bake a biscuit from the acquired mass until ready and cool it, as much as possible, for about 2-3 hours.
Gently stir sugar and flour into the egg mixture. Add milk to the cream and simmer it over low heat until thickened.
Mix the hot mixture with boiled condensed milk and alcohol, cool and beat until smooth.
Divide the sponge cake into 2-3 cakes and soak with any custard.
Leave the cake in a cool place for 6 hours.

With sour cream layer and chocolate

Bird cherry cake with sour cream mixes perfectly with chocolate, so let’s look at a dessert using this sweet topping.

Bird cherry cake with sour cream

To make this cake, a unique Siberian product is used - bird cherry flour, which is made from dried bird cherry berries. This flour gives baked goods a rich chocolate color and almond flavor. Outside the Russian Federation, bird cherry flour is rarely found on sale. I owe it to my reader Vasily from Moscow for the fact that it appeared in my kitchen, for which I would like to thank him again

The cake is very tasty. For my taste, even one of the most delicious among all the cakes that are on the blog.

Ingredients for a 21 cm pan:

Dough

For syrup

Making recipe:

Sift the bird cherry flour.

Bring the milk to a boil and pour it into the flour. Stir well and leave to cool to room temperature. The mixture will thicken slightly.

Beat the eggs with sugar until the mass increases in size by one and a half times.

Add melted and slightly cooled butter and mix. Add the flour sifted with baking powder and beat again.

Add the bird cherry mixture and stir.

Pour the dough into two greased molds of similar size and place in an oven preheated to 180 degrees. Bake until dry, about 45-50 minutes.

While the shortcakes are baking, prepare the syrup. Mix sugar and water in a saucepan, place on the stove and bring to a boil and the sugar dissolves. Remove from heat and cool.

Remove the finished shortcakes from the molds and cool. Cut each one in half lengthwise - you should get 4 thin cakes.

Prepare the cream - beat sour cream with sweet powder.

Let's start assembling the cake. Place one shortbread on the dish. Soak in sweet syrup and spread with sour cream. Repeat with the remaining shortcakes, cream and syrup.

Coat the sides and top of the cake with cream. We decorate if desired. I deposited the remaining cream from a cooking bag with a nozzle onto the top of the cake, and sprinkled the sides with crushed cake scraps (they came out with humps, I had to cut them off) ).

Let the cake stand for 3-4 hours in the refrigerator, then cut and enjoy.

Bird cherry cake

Ingredients

Chicken eggs – 2 pcs.

Wheat flour – 100 g

Bird cherry flour – 60 g

Cream:

Sour cream 30% – 200 g

Sweet powder – 1 tbsp.

Vanilla essence – 1 tsp.

Glaze:

Sweet powder – 100 g

Jägermeister liqueur – 1 tbsp.

261 kcal
3 hours
3 hours

Photo of the finished dish

Step-by-step recipe with photos

Quite recently I discovered bird cherry flour. I’ve heard so much about it, read about it, and wanted to buy it. But in our area it is not sold. It was decided to take it to Russia, but, as it turns out, this is also not so simple: it is not available everywhere. But, as is clear, whoever searches will always find it. And I found it! I baked bread from the flour given to us, delicious! But sweet pastries made from bird cherry flour are something unthinkable! The smell of almond and apricot kernels. I urge you to urgently purchase this flour!

Well, now we’ll bake bird cherry cake.

For production, we will prepare products according to the list.

Without fanaticism, beat the eggs with sugar and salt.

Add sour cream and soda, mix.

Add wheat and bird cherry flour. Mix well.

This is how you get a fragrant and beautiful dough, as if it were chocolate.

We put it in the form. My pan has a removable bottom, so I don't line it with parchment or grease the sides of the pan. Just after the sponge cake is ready, I go along the side of the mold with a silicone spatula, and it comes out of the mold perfectly.

Bake in an oven preheated to 190 degrees for 20-30 minutes. Be guided by your own oven. The dry splinter test is mandatory!

Mold size – 18 cm.

You understand, already when I uploaded the photo to the website, I saw that some kind of ferocious bird cherry biscuit came out of me. But it’s ready! I let it cool a little in the mold, then took it out and cooled it completely on a wire rack, putting it in the room where the air conditioner works. It took an hour.

In the meantime, let's prepare the cream. To do this, simply mix sour cream, sweet powder and vanilla essence. It is convenient to do this with a hand whisk.

Cut the biscuit into 2 parts. Absolutely all biscuits can be cut comfortably either with a bread knife or with thread. The main thing at this step is not to eat it! Very fragrant.

Place cream on one part of the sponge cake and cover with the other part. Do not grease the top crust. Press lightly and put in the refrigerator for 1.5-2 hours.

Remove the cake from the refrigerator and prepare the glaze. To do this, mix sweet powder, boiling water and liqueur. I have Jägermeister (Jagermeister).

This is what the lumpy mass will look like. To be honest, here I thought: “Chief, everything is gone. ” :-), but then you need to heat the mixture on the stove.

. and here I relaxed - it became watery!

Pour the glaze onto the cake and spread. She catches on very quickly. In fact, the bird cherry cake is ready. But here the son decided to help me and decorate with additional melted chocolate. It turned out ugly, but delicious!