classic cherry cake with sour cream

Cherry cherry cake is a native Russian Siberian dessert! Which is mainly prepared by the inhabitants of Siberia, the bird cherry loves this region. There is a lot of it in gardens, parks and wild. It is most beautiful and elegant in spring, during the flowering period, its aroma is subtle and sweet, unforgettable.And the black berries are sweet, astringent, with one large stone.Only the kids eat it fresh, then the tongue and all the teeth are black. Housewives love it dried and ground, it is painfully delicious as a filling in pies and pastries of different kinds, and we can cook a cake right now!

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cherry cherry cake classic with sour cream

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Composition / ingredients

Servings:

Dough:

Bird cherry (The net weight of the sifted dried ground cherry, there was 1 package for 60g, this is 1/2 cup 200 ml.)

Wheat flour (140 - 150gr)

Sugar (215gr)

Kefir (Can be replaced with yogurt, low-fat sour cream.)

Chicken eggs (There were selected ones.)

Milk (For steaming bird cherry, optional.)

Baking powder (or 1h.l. of slaked soda)

Sour cream:

Sugar (About 100g or to taste, the cream should be sweet, but not cloying.)

0.5

Sour cream (At least 20% fat content. The net weight of the weighted sour cream, obtained from 2 cans of 300g and + 100g, that is 700g of the usual store 20%)

400

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 9 % 4 g

Fats 18 % 8 g

Carbohydrates 73 % 33 g

212 kcal

GI: 6 / 0 / 94

Step-by-step cooking

Cooking time: 8 h

Step 1:
How to make a classic cherry cake with sour cream? First we prepare CREAM from sour cream, so that there is time for the sugar to disperse, and the sour cream to thicken.
Step 2:
On the eve of cooking, usually in the evening I weigh / filter / sour cream and leave it in a colander overnight in the refrigerator. In the morning, sour cream is thick, like a farmer's. Who does not know what a weighted sour cream is, then very briefly - this is when sour cream or cottage cheese of low fat content is placed in gauze folded in 3-4 layers, suspended or put in a colander until excess whey escapes.
Step 3:
Next, just mix the thick sour cream with sugar, leave for 10 minutes so that the sugar dissolves and put it in the refrigerator. Sour cream will first become thinner, but nothing needs to be whipped, by the time the cakes are layered, the sour cream will become thick. / This is how the cream is prepared in a traditional, classic recipe, in a modern one I will describe below/.
Step 4:
We are preparing bird cherry, it must be sifted, regardless of whether it is cherry flour or dried ground. So we will get rid of the bones that are always there. Further, in the traditional recipe, the cherry is always steamed, i.e. pour boiling milk, bring it to the first broth over low heat, stir thoroughly. Remove from the stove, wrap in a towel and leave until it cools down, this is about 1.5-2 hours. The finished one looks like melted chocolate.
Step 5:
Products for cakes. I had all the milk from the refrigerator. It is convenient to prepare the cream and steam the cherry in advance, it does not take much time, but it will significantly reduce the time of active cooking.
Step 6:
Prepare THE DOUGH. In the cooled steamed cherry, break the eggs, stirring, add sugar, then kefir. Mix everything well.
Step 7:
In 3-4 steps, stir in the sifted flour with baking powder. /If a cut 1h.l. of soda is used, it is added immediately after kefir / yogurt, sour cream /, it is not extinguished beforehand, this will make a fermented milk product/.
Step 8:
The finished dough will be liquid, like low-fat sour cream, this is the norm. You can add a little flour, but the dough should not be thicker than thick sour cream. Bake immediately, otherwise air bubbles may evaporate from the biscuit, it will lose its taste and tenderness.
Step 9:
If you cook in the oven, put it in a preheated oven, the temperature is 180 degrees. Pour into 2 cakes, for 20-30 minutes. Baking one, for 1h-1.10. Do not open the oven, follow all the rules for a biscuit, check readiness with a splinter. Cover the bottom of the split mold with parchment from leaking, then lubricate the drain. oil. The time for different ovens may vary slightly.
Step 10:
It is convenient to cook in a slow cooker./I have a REDMOND / Bowl to lubricate the drain. butter, dust with flour, pour out all the dough. Turn on the baking mode on..
Step 11:
1 hour 40 minutes, after the signal, open the lid a little and let it cool in the slow cooker. These will be the cakes, they are NOT lush, porous, moist. After impregnation with sour cream, they are tender, fragrant. Additional impregnation with syrup is not required.
Step 12:
The same dough is also prepared in a slow cooker, but 1 hour 50 minutes. It also cools down with the lid slightly open. The output is also not lush, porous, but not so wet. Such cakes have the same taste, tender, but require additional impregnation with syrup.Usually they are used to make cakes not according to the classic recipe.I cook various cherry cakes regularly, I give 2 photos for comparison to those who will cook for the first time, so that they do not think that they turned out raw.
Step 13:
Putting together a CAKE. The cakes should cool completely, there may be 2, 3 and 4 of this volume of dough / d forms 17-20cm, 24cm /. The bottom of the bottom cake is very thinly smeared with cream and "glue" to the dish, which should be taken wider than the cakes. Next, visually divide the cream into equal parts to impregnate the layers and evenly cover the cakes, stacking them in a stack.
Step 14:
For the top layer, leave a little more cream - you will need to close the sides as well. In the classic recipe, the whole cake was covered only with sour cream, often the housewives decorated the cake with pine nuts, which, like bird cherry, are always in abundance in Siberia. Let the finished cake stand for 1 hour on the table, then put it in the refrigerator for 6-8 hours for impregnation.

If the bird cherry does not grow in your places, you can easily buy it in online stores.
The most complete taste of cherry in the cake is revealed in combination with sour cream, which Siberians prefer to all others. In the modern version, the cake can be prepared with custard, protein cream. Use whipped thick sour cream with powdered sugar, whipped cream and not only milk.
Who does not tolerate milk, it is possible to steam bird cherry with plain water or not at all. They steam it to soften the bones, because they scrolled it 3-4 times in a meat grinder and they still remained large, modern technology solves this problem. But it is the bone, or rather a part of it, that gives such a taste and aroma of almonds. In order not to be disappointed, the main rule is that the cherry should always be sifted!
Chocolate, prunes, blueberries, blueberries, nuts, a small addition of cocoa in a sprinkle or glaze are harmoniously combined with the cherry.
Berry syrup or ordinary sugar syrup is used to impregnate the cakes, a spoonful of cognac or liqueur is often added, a successful combination with the taste of coffee, chocolate, orange, cream, vanilla. Vanilla will be good in sour cream.
For those who like to calculate how much a homemade cake will cost, I'll tell you right away - it's more expensive than a store, but.. you know what's in it and that everything is natural.
The active cooking time takes about an hour, the rest of the time is in the oven and refrigerator, cooking is very simple. A nice bonus - the cake is delicious and not as high in calories as others.
And most importantly, a happy family and guests who will always ask him to repeat, and for you this cake can become a Signature dish, TRY it !