Composition / ingredients
Step-by-step cooking
Step 1:
We prepare the CREAM first. Take sour cream with at least 20% fat content, I weigh it and leave it overnight in the refrigerator in a colander. You can immediately take a fatter or farm sour cream, but it will add calories.
Step 2:
Just mix the weighed sour cream with sugar, leave for 10 minutes to dissolve the sugar, then put it in the refrigerator until the right moment. Sour cream will become thinner, it will thicken in the refrigerator. / You can take thick sour cream and beat it with sugar. powder. or instead of sour cream, take cream, including vegetable cream for whipping 35% are good "Shantipak "/.
Step 3:
Products for cakes.
Step 4:
Prepare THE DOUGH. The bird cherry must be sifted.
Step 5:
Break eggs into a deep bowl, stir in sugar, a pinch of salt, then pour in kefir. Mix again.
Step 6:
In the resulting mixture in 2-3 doses, mix dry cherry. / In this recipe, it is not steamed, but who is used to it, you can steam it by pouring 90 ml of boiling milk, cover it and leave it to cool. Next according to the recipe /.
Step 7:
Add the sifted flour with baking powder to the cherry mass in 3-4 doses, mix. / If you use soda, add it after kefir, do not extinguish it beforehand, this will make a fermented milk product /.
Step 8:
The finished dough is liquid, like low-fat sour cream and everything is in bubbles, this is the norm, it should not be thicker than fat sour cream. If the bird cherry was steamed, you can add a little flour.
Step 9:
It's convenient for me to bake a biscuit in a slow cooker / Redmond/. Lubricate the bowl with a drain. butter, lightly dust with flour and carefully pour out all the dough. Baking mode for 1 hour and 50 minutes. If baked in the oven, t 180g for 20-30 minutes, if poured into 2 molds. If in one form, then for 1h-1.10. Close the bottom of the split mold with parchment from leaking and lubricate with oil, including the sides. Take the form d 17-24cm. Readiness to check for a dry splinter.
Step 10:
After the beep, turn off the cartoon, slightly open the lid and leave the biscuit in it until it cools. It will not be lush, it will be porous and moist. Cut into three cakes.
Step 11:
Prepare SYRUP for impregnation of cakes. pour 60 g of sugar into 60 ml of water, bring to a boil and cook for 5 minutes. Add 1 h.l. liqueur or cognac to the cooled one, stir and immediately soak the cakes with a silicone brush.
Step 12:
Putting together a CAKE. The bottom of the bottom cake is thinly smeared with cream and "glue" to a wide dish. Smooth out the cream layer.
Step 13:
Put the prepared prunes in one layer and cover it with a thin layer of cream. Put the second cake on top.
Step 14:
Cover it with a layer of cream and sprinkle with chopped nuts.
Step 15:
Cover with the third cake and lubricate it with the remains of the cream, including the sides. We leave it on the table for impregnation.
Step 16:
And prepare the GLAZE. Mix 1 tbsp.l of milk, soft butter 50g, 2 tbsp.l. of high-quality cocoa powder, 5 tbsp.l. of sugar. powders. Cook over low heat, rubbing with a silicone spatula until smooth.
Step 17:
The finished glaze looks like liquid chocolate, let it cool down a little, but it seizes quickly and immediately cover the cake.
Step 18:
Decorate at your discretion. While the glaze is liquid, you can make arbitrary divorces. Let the cake stand for 1 hour on the table / cover with a dome - lid, like for a microwave oven /. Then put it in the refrigerator overnight for impregnation.
Step 19:
The finished cake is tender, well soaked, not cloying. Cherry cakes are in good harmony with prunes, nuts and coffee aroma.
Biscuits for cherry cake are prepared according to different recipes. They take from one to six eggs, they are either simply stirred or the protein is whipped separately, but whichever recipe you choose, the cherry biscuit will often not be lush, porous and moist. Externally, it may seem dense, but it is always soft and tender, well soaked with ordinary sour cream on sugar.
Bird cherry should be taken in a ratio of 1:1 with ordinary flour, as little as possible, but no more, otherwise the cake will be bitter.
Even cherry flour contains the remains of seeds, so it is ALWAYS necessary to sift it, because it is an ordinary dried cherry, only very finely ground.
Traditionally, Siberians have always steamed wild cherry with boiling milk to soften the bones, now there are many recipes where this step is skipped and everything turns out fine, just the technique for grinding has changed.
In addition to excellent cakes, cherry is used as a filling for pies and pies, rolls, buns and cakes.
In Siberia, bird cherry is generally available, but it is in abundance only for those who will take care of the harvesting themselves. This labor is painstaking and not easy, because the berry is small, and the tree is high, so the price for it is quite high, although everyone can buy 1/2 cup for a cake.
In the same place where it does not grow, you can buy it in online stores. But it's definitely worth trying to cook our delicacy!
The calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- 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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 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
- Prunes - 227 kcal/100g
- Cocoa powder - 374 kcal/100g
- Cherry liqueur - 299 kcal/100g
- Baileys Liqueur - 327 kcal/100g
- Liquor - 327 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Bird cherry - 27 kcal/100g
