Bird cherry can be found everywhere in parks, gardens and in city alleys. Every spring it pleases with its white flowers and pleasant aroma. But not only the eyes and the sense of smell can be enjoyed by the bird cherry. It can also be used in confectionery! Dried berries, ground into flour, can become an ingredient in baking biscuit, from which you can then collect a delicious home-made cherry cake. You can’t buy such a delicacy in any pastry shop.

Classic recipe

In this real Siberian dessert, there are pleasant notes of coffee, almond and Amaretto, which will delight everyone without exception. In addition to the traditional Russian ingredient (bird cherry flour), the cake uses the traditional cream of sour cream and sugar, which cannot be replaced with any other for classic baking.

According to the classical recipe, bird cherry cake is prepared from the following list of products:

  • 270 g of sugar;
  • 6 eggs;
  • 500 ml of milk;
  • 270 g ground cherry (flour);
  • 200 g of melted butter;
  • 15 g of baking powder;
  • 400 g of wheat flour;
  • 1000 g of fat sour cream;
  • 200 g of powdered sugar.

Step-by-step baking algorithm:

  1. Pour the flour from ground berries of a bird cherry with boiling milk and leave to cool at room temperature.Bird cherry flour, like wheat flour, must be sifted before use to prevent large solid particles from getting into the dough, which will unpleasantly creak on the teeth.
  2. Beat eggs and sugar at medium speed of the mixer in a fluffy light foam. Then, in turn, add the melted butter, the steamed ground bird cherry and the flour crushed with the baking powder into the dough.
  3. The resulting amount of dough is enough to bake two cakes with a diameter of 24 cm, which can then be further cut into two cakes each. The baking temperature is 180 - 200 ° C, and the time will depend on the characteristics of the oven. Toothpick from the finished cake should come out dry.
  4. The cream is prepared very simply: you need to whip the sour cream with powdered sugar. If a store product is used, then it makes sense to hold it for a while in a two-layer gauze “hammock”.
  5. Greasing the cakes with cream, collect the cake. To make the dessert more moist, you can soak the biscuits with sugar syrup, taking water and sugar in a 1: 1 ratio. Smear the sides of the cream with cream and sprinkle with crumbs from the scraps of biscuit, and top off the sour cream with a curly pastry nozzle.

Yummy Dessert “Easy” on milk

Cakes for this cake are prepared very simply. Due to the presence of soda in the test, you do not have to be afraid that they will not work. In this embodiment, a cream based on boiled condensed milk is proposed, but you can use the classic sour cream. Only in this case, the amount of sugar for cakes is better to increase by 50 g.

The list of ingredients that make up the biscuit:

  • 160 g flour from cherry berries;
  • 250 ml of milk;
  • 3 eggs;
  • 100 g of sugar;
  • 5 g of slaked soda;
  • 160 g of wheat flour.

To prepare the cream you will need:

  • 500 ml of milk;
  • 2 yolks;
  • 80 g of flour;
  • 50 g of sugar;
  • 30 ml Baileys liquor;
  • 190 g of boiled condensed milk.

Working process:

  1. Bring milk to a boil and pour sifted ground bird cherry on it. Stir the mixture until smooth and leave at room temperature until completely cooled. During this time, it will thicken a little.
  2. In the cooled bird cherry with milk, add eggs and granulated sugar, thoroughly foam the composition with a whisk until all the sweet crystals are dissolved. After this, it remains only to interfere with slaked soda and wheat flour.
  3. The mixture is baked with one cake in a mold with a diameter of 20 cm at a standard temperature for biscuits (180 - 200 degrees) until a dry toothpick is about 40 minutes.Like a regular biscuit, cake on bird cherry flour should lie for several hours (ideally 6 - 8), then when cut, it will not crumble.
  4. Grind sugar with flour and eggs. Dilute this mixture with milk and boil until thickened, then cool. Add boiled condensed milk and liquor to the custard base, mix with a mixer until smooth.
  5. Cut the cakes lengthwise into three layers, coat them with cream. Lubricate the top and sides of the product with cream and decorate as you wish.

In a slow cooker

A delicious home-made cake with ground cherry can be prepared with the help of an assistant to many modern housewives - a multicooker.

To bake a magnificent biscuit on bird cherry flour you need to prepare:

  • 130 g ground bird cherry;
  • 250 ml of milk;
  • 1 egg
  • 200 g of sugar;
  • 2 squirrels;
  • 3 g of salt;
  • 14 g of baking powder;
  • 200 g of flour.

For sour cream, you will need:

  • 400 g of sour cream (25% fat);
  • 150 g of powdered sugar.

Baking Method:

  1. Steamed bird cherry thoroughly, pour boiling milk for two hours. Beat the egg white with sugar, then pour the steamed bird cherry flour into it, add baking powder and flour, mix.
  2. Beat two squirrels until strong steady peaks with a pinch of salt. Gently mix the protein foam in several steps into the dough so that it does not fall.
  3. Lubricate the multicooker from the inside with oil, transfer the dough into it and bake it in the “Baking” mode for 60 minutes. Then turn the cake onto the lattice of a double boiler and cool.
  4. Sour cream for 3 to 4 hours to weigh the excess liquid and the cream turned out to be stable. Beat the weighed sour-milk product with powdered sugar and grease the cherry cherry biscuit, dissolved in 2 - 3 cakes, with this composition.

Cake Sorceress from bird cherry flour

Sponge cake, layered with custard and coated with chocolate icing - what could be easier and tastier? But if part of the flour is replaced with bird cherry, then the dessert will acquire a pleasant almond flavor and will become even more appetizing.

Proportions of ingredients for bird cherry biscuit:

  • 4 eggs;
  • 180 g of granulated sugar;
  • 5 g of baking powder;
  • 100 g of wheat flour;
  • 60 g of bird cherry flour.

For custard and chocolate icing are used:

  • 200 ml of milk;
  • 100 g of granulated sugar;
  • 8 g of vanilla sugar;
  • 1 egg
  • 30 g of starch;
  • 170 g butter (70 g per glaze);
  • 70 g of dark chocolate.

The sequence of actions:

  1. Pour sugar into the eggs and beat everything with a mixer for 7-10 minutes until fluffy and white. Then, in small parts, introduce a mixture of baking powder and both types of flour. From the resulting test, bake a biscuit with a diameter of 20 - 22 cm at 180 degrees, spending about 40 minutes on it. Let the cake lie overnight in the refrigerator.
  2. Grind the egg with sugar and starch. Then dilute this mixture with milk and boil until thick. Put butter in a hot cream and beat with a mixer.
  3. Dissolve the biscuit into two cakes. Put the whole cream on one and cover with the other. Melt chocolate and butter in a steam bath and cover the resulting icing cake on top and sides.

With chocolate and sour cream

Baking from cherry has a beautiful chocolate hue and without the addition of cocoa or chocolate, but nothing prevents putting these products into the dough so that the dessert acquires a chocolate flavor besides the color.

An important point: in this case, it is better to make bird cherry cake with sour cream, so that its acidity in the cream balances the sweetness of the cakes.

The list of products that make up cakes and cream:

  • 3 eggs;
  • 150 g of sugar;
  • 300 g of cottage cheese;
  • 200 g of dark chocolate;
  • 100 g bird cherry flour;
  • 100 g of wheat flour;
  • 10 g of baking powder;
  • 450 g of oily homemade or weighed sour cream;
  • 200 - 250 g of powdered sugar.

Stages of cooking:

  1. Grind eggs, cottage cheese and sugar together with a hand blender. Add flour and baking powder to this mixture. Melt the chocolate in a steam bath and mix it in the dough.
  2. Lubricate the baking dish with butter and sprinkle with cocoa powder, transfer the dough into it and bake for 180 hours at 180 degrees.
  3. Cut the cooled curd-bird cherry sponge cake with chocolate into several thinner cakes. Immediately collect them in a cake, smeared with cream of whipped sour cream and powdered sugar.

Fragrant homemade kefir cake

The bird cherry biscuit turns out to be sufficiently wet if cooked on kefir. Cream for such a cake can be the simplest (whipped cream with sugar), but the taste of the finished dessert is obtained with delicate nutty notes.

For one biscuit you will need:

  • 3 eggs;
  • 200 g of sugar;
  • 250 ml of kefir;
  • 7 g of baking powder;
  • 60 g of bird cherry flour;
  • 120 g of wheat flour.

The ratio of powdered sugar and cream per serving for one cake:

  • 200 ml cream with a fat content of 35% and above;
  • 60 g of powdered sugar;
  • 2.5 g of vanillin.

We bake bird cherry cake as follows:

  1. Beat eggs and sugar until lush foam, depending on the power of the kitchen assistant, it will take from 5 to 10 minutes. After that add and stir kefir.
  2. Sift ground cherry through a fine-mesh sieve so that large particles do not get into the biscuit, and mix with white flour and baking powder. Gently mix this mixture into the liquid component.
  3. Bake one tall, fluffy biscuit from the resulting mass, which, after cooling, dissolve into three thinner cakes. Beat well-chilled cream until firm, lush foam with powdered sugar. To layer the cakes with the cream obtained, and also coat them with the top and sides.

Bird cherry cake from Yulia Vysotskaya

On the website of the famous chef Julia Vysotskaya there is a recipe for a delicious bird cherry cake made of biscuit cakes on mineral water called "Christmas Tale".

The proportions of products for it are as follows:

  • 6 eggs;
  • 100 g of sugar;
  • 200 ml of sparkling mineral water;
  • 5 g of soda;
  • ½ lemon (juice);
  • 300 g of ordinary wheat flour;
  • 300 g of ground bird cherry.

For the filling, cream cheeses from Mascarpone and cream are used:

  • 400 g "Mascarpone";
  • 400 ml of oily (from 35%) cream;
  • 100 g of powdered sugar;
  • 8 g of vanilla sugar.

Bakery products:

  1. Foam eggs with sugar until two to three times larger in volume. Pour in half of the mineral water, add the slaked soda and both flours that are slaked with lemon juice.Mix well and bring the dough to the consistency of thick sour cream, adding to the remaining soda.
  2. Let the dough stand for about ten minutes, then divide it equally into two forms and bake two cakes, which, after cooling, cut in half along. The temperature and duration of baking, respectively, - 180 degrees and 35 - 40 minutes.
  3. All cream components should only be from the refrigerator. Whip cream with vanilla sugar until stable peaks. Beat the Mascarpone separately with sugar. Combine both masses, stirring them with a spatula.
  4. Generously coat each cake with cream, do the same with the sides and the top of the cake. Decorate the pastries as you wish.

You won’t be able to find bird cherry flour for sale, but if you are lucky to collect a good harvest of berries, be sure to make it yourself and bake a delicious cake. There is no doubt - neither you nor your friends have ever tried such a dessert.

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