Bird Cherry Cake
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 - 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
Preparation time: 5 min.
Production time: 2 hours
Number of servings: 8 pcs.
Ingredients
How to make bird cherry cake
At the mere mention of “Cherry Bird Cake,” I remember my carefree childhood, when we climbed onto the outbuildings of our neighbors, who had a huge bird cherry tree, in order to quietly feast on the tasty, ripe, juicy berries. It seemed that the higher you climb the tree, the tastier the berry. From time to time we were allowed to put some into the container, but this was very rare, and when this happened, my mother would cook a tasty compote or pass the berries through a meat grinder and bake tasty pies.
Nowadays, everything has become simpler: you can buy ready-made bird cherry flour (well, that tree has been gone for a long time), bake a delicious cake and enjoy the palette of flavors. Bird cherry cakes have one highlight - the longer you let it sit in the refrigerator (at least 8 hours, it’s better to leave it overnight (that is, in the dark) ), the brighter it reveals its own unique taste.
There are several recipes for bird cherry cakes that have minor differences in making the base for the cake, but in any of them sour cream is always used and quite often the cakes are soaked in syrup. According to the recipe that I want to offer you, the base for the cake is porous, warm and does not need additional impregnation. By the way, I recently found out that a distant friend of mine has also been baking bird cherry cake using exactly this recipe for many years. But I suggest changing the cream to custard, with the smell of Baileys liqueur, which will perfectly complement the cake with its taste and delicate structure.
Instead of milk, cream, drink, yogurt, and even whey are excellent options for making cream. We liked these experiments with cream. If you don’t have a microwave, you can prepare the cream on the stove, you just need to stir more often. Instead of Baileys liqueur, you can use any other liqueur (cream, vanilla or coffee), or you can add vanillin and coffee to the cream during the manufacturing process.
The base for the cake can be baked immediately using 3 separate cake layers for convenience. The dough is designed for a mold with a diameter of 20-22 cm, and mine is 25 cm, so it may seem that the sponge cake did not rise well, but the cut shows that it came out porous and airy. The cake making time is indicated without taking into account the time of infusion of bird cherry flour, “ripening” of the sponge cake, cooling of the cream and infusion of the cake. To measure the ingredients, a faceted glass from the times of the Russian Union is used, and the recipe for bird cherry biscuit itself is from the same times.
We love all kinds of desserts, but we don’t like sugary ones, so the amount of sugar is indicated taking into account our taste preferences. If you are a gourmand, then increase the amount of sugar to your own taste, but do not forget to take into account the amount of sugar contained in what you will use to decorate the cake, so as not to over-sweet and lose the taste of bird cherry and notes of liqueur. Help yourself to your health!
How to prepare “Bird cherry cake” step by step with photos at home
The main ingredients that will be required to make the base for a bird cherry cake: bird cherry flour, wheat flour, chicken egg, sweet sand, milk, soda, vinegar (wine, apple) to quench the soda.
Bring milk (1 glass) to a boil and pour in sifted bird cherry flour (1 glass), stir quickly until the mixture is homogeneous. Cover with a lid, wrap in a towel, and let cool completely, about 2 hours.
Add chicken eggs (3 pieces) and sweet sand (3 tbsp) to the cooled bird cherry mass. Stir thoroughly until the sugar dissolves.
Add sifted wheat flour (1 cup) and soda (1 tsp), slaked with vinegar (1 tsp).
Mix thoroughly. The dough is ready.
Place the dough in a baking dish, the bottom of which is covered with oiled parchment, 20-22 cm in diameter. Bake in a previously preheated oven (180-190°C, please use your own oven as a guide) for approximately 35-40 minutes until dry, but don't dry it out.
Remove the finished biscuit for bird cherry cake from the mold and cool on a wire rack. Wrap the cooled biscuit in cling film and let it rest for several hours; it is better to leave it overnight (that is, in the dark) .
The main ingredients that will be required to make the cream: milk, boiled condensed milk, sweet sand, wheat flour, chicken yolk, Baileys liqueur.
Grind 2 chicken yolks with sugar (2 tbsp.).