Composition / ingredients
Cooking method
1. Mix the eggs with half the sugar and whisk them white.
2. Pass the bird cherry 3 times through a meat grinder to get a homogeneous puree.
3. In a dough bowl, mix the cherry, flour, kefir and baking powder.
4. Add the eggs beaten with sugar and mix well.
5. Preheat the oven to 180 degrees. Two forms are lined with parchment and lubricate with oil.
6. Distribute the dough equally in both forms and bake two cakes. The baking time is 30-40 minutes, check the readiness by pressing - if the center springs, it means it's ready.
7. For the cream, mix the fatty sour cream with the second half of the sugar. If you don't want too greasy cream - take low-fat sour cream and thickener.
8. Let the cakes cool completely and assemble the pie, smearing the first cake with half the cream, and then the second, laying it on top.
9. Let the biscuit brew in the refrigerator and invite everyone to tea.
Enjoy!
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder dough - 79 kcal/100g
- Chicken egg - 80 kcal/100g
- Bird cherry - 27 kcal/100g
