Bird cherry cake

[Dough:]

Bird cherry cake

Category: Confectionery

Ingredients
Dough:
Bird cherry flour	40 g
Milk	60 ml
Eggs	2 pcs.
Sugar	120 g
Wheat flour	100 g
Baking powder	2 tsp
Cream:
Cream (preferably 30%)	400 ml
Sugar	60 g
Vanilla extract	1/2 tsp
----------------------------------------------	--------------
Detachable form D-18 cm	2 pcs.

Cooking method

• Finally I got bird cherry flour
• Thank you Anka_DL for the "tip"

• This is what the coveted package looks like.

• Cakes:

• We measure out 40 g of bird cherry flour and pour 60 ml of boiling (or very hot) milk.

• Stir and leave to infuse for 2 hours.

• Beat 2 eggs with 120 g of sugar in a white dense foam.

• Add the bird cherry mixture.

• Mix gently.

• Add flour and baking powder in small portions. Knead gently so that the foam does not fall.

• We distribute in 2 forms, covered with parchment. Bake at 160-170⁰ C for about 20 minutes. It is better to control the baking time yourself, depending on the characteristics of your oven. The cakes will be low, therefore they are not baked for long.
  
• Subsequently, each of them will need to be carefully (with a thread, for example) cut into 2 layers. As a result, we get a small 4-layer cake, about 6 cm in height.
• Cream:

• Whip the cream with sugar and vanilla extract until firm foam.

• Assembly:
• We transfer the cakes with cream.

• Ideally, the cake should be infused in tech. at least 3-4 hours (or better 8 hours) and you can eat

The dish is designed for

↑ 6 cm

Interesting! (y) Is it possible for those on the armored train - what is bird cherry flour? What does it smell like and how does it taste?

And I have not a single picture opens.

As it turned out, bird cherry flour is the ground bird cherry fruits.
It is difficult to do this at home, since the bones are very hard and destroy all equipment.

It tastes ... better to taste it in the finished product than on its own. In dry form, it is just a powder with a specific odor.
But if you steam it first, then a light almond aroma (which is present in many edible bones) is revealed. However, steaming is optional. The baked goods still acquire this pleasant light aroma and taste.

And I have not a single picture opens.

I'm just trying to figure out what's the matter ...

And tell me where you can get it? Muku, I mean. If possible, give a tip too ...

And tell me where you can get it? Muku, I mean. If possible, give a tip too ...

I ordered here:
🔗

[Vicushonok]

Vicushonok,

You put out the recipe on time - I have 3 packages

fish,
and I bought it here:
🔗
there is delivery by region

Thank you!

I ordered here:
🔗

I really want to try this cake. I called there, now no, it's over, it will be in a week or two, packaging 1 kg. Vikushonok, did you take 1 kg too? or was there another packaging?

Really, until now, there was no bird cherry cake on our site But he is such a delicious Vikushonok I baked it today (although according to the recipe from the package of bird cherry, it does not differ much from the one written), the cream is boiled condensed milk + sour cream.

Wow!!! Lovely! I really love bird cherry baked goods. I took it to bookmarks ...

[Chadeyki]

Really, until now, there was no bird cherry cake on our site But he is such a delicious Vikushonok I baked it today (although according to the recipe from the package of bird cherry, it does not differ much from the one written), the cream is boiled condensed milk + sour cream.

My "pilot" bird cherry cake was based on the recipe of the same name from Chadeyki 🔗... But I would call the result more muffin. The cakes are too dense for my understanding of the cake.
Therefore, I decided to combine the standard recipe for my biscuits and what I read in most bird cherry baking recipes.
I hope you enjoy the result

P.S. I will experiment further (I have so much of this flour now!)

[Victoria!]

Victoria! This is efficiency! Already with flour, already with a recipe. Clever girl.
In my childhood, the bird cherry cake we had at home was something from the "Guests on the doorstep" series. They baked it, simply mixing all the ingredients, did not insist, pouring and distributing the dough on a large baking sheet (in the entire oven). Cream is just sour cream with sugar.
Bake it - cut it in half, grease one part with sour cream, slap the other half on top, polish it with cream and voila. Well, you could also rub a chocolate candy to make it more beautiful.
So for your efforts 5+!

When I bake, I never insist on anything .... I also always urgently need it. And what will the infusion of bird cherry give for 1-2 hours? Chtoli will be softer? It's kind of tasty for me anyway ... And yet, with sour cream bird cherry och. goes well, sourness is very handy.

Where's the vanillin recipe? Cream or dough? I would like to order!

[Victoria!]

Victoria! This is efficiency! Already with flour, already with a recipe. Clever girl.
In my childhood, the bird cherry cake we had at home was something from the "Guests on the doorstep" series. They baked it, just mixing all the ingredients, did not insist, pouring and distributing the dough on a large baking sheet (in the entire oven). Cream is just sour cream with sugar.
Bake it - cut it in half, grease one part with sour cream, slap the other half on top, polish it with cream and voila. Well, you could also rub a chocolate candy to make it more beautiful.
So for your efforts 5+!

Thank you so much . For me, bird cherry flour was a kind of discovery, so I want to experiment a little. I had no idea what such baked goods tasted and smell like.
I have no doubt that the simplified version is no worse! All ingenious is simple!

When I bake, I never insist on anything .... I also always urgently need it. And what will the infusion of bird cherry give for 1-2 hours? Chtoli will be softer? It's kind of tasty for me anyway ... And yet, with sour cream bird cherry och. goes well, sourness is very handy.

To be honest, I have not yet determined for myself exactly what the infusion of flour gives. I was more worried about the extra moisture from the milk, so I risked adding baking powder (I usually try to avoid this ingredient).
The only thing that I can say for sure, when I made the cake for the first time (according to a different recipe), I felt a clear almond aroma only when I cut the cake, when baking it was not heard so clearly. And when brewing, it enveloped the kitchen immediately and only intensified during baking. I can't say that this significantly influenced the taste. Perhaps I am wrong, I do not presume to argue, because I am just "getting acquainted" with this product.

Where's the vanillin recipe? Cream or dough? I would like to order!

Oh, I'm sorry, please! The cream, of course. I'll fix everything now ..

Victoria, have you repeated a similar cake again? To what extent is steaming necessary in the end?
I want to bake a biscuit, but without the loosening agent and excess moisture.

bird cherry is very tasty in a cartoon, it turns out I did not make flour, but from ground bird cherry (in bags they sell as seasoning), it is also delicious, though it creaks a little on my teeth

bird cherry is very tasty in a cartoon, I did not make it from flour, but from ground bird cherry (they sell it in bags as seasoning), it is also delicious, though it creaks a little on my teeth

Did you bake this recipe or another? Steamed it with milk?

[Victoria!]

Victoria! thanks for the recipe and the flour tip.
I report: I did it twice. The first - with sour cream, the second with cream. It seemed cloying with cream, and sour cream gives a slight sourness - that's it. This cake requires advertising.If they try it without prefaces, they think that this is "ordinary chocolate with the addition of amaretto or something else alcohol, and even the unsoluble sugar creaks on the teeth a little." And if you declare that "you have never tried something like this in your life, a natural product without adding anything, etc." and when no one guesses what it is, to announce CHEREMUKHOVY - everyone is in shock, indeed, they did not even know.

[Antonovka]

Well, finally, I understood why I robbed Antonovka... I was looking for bird cherry flour five years ago, but already ten times I forgot why I needed it ... And then bam ... and they gave it ... And before that I was looking for almond flour ... but I was looking less. ... when I found it ... after a couple of months I remembered why I needed it ...
SO I GOT THE NUT FLOUR IMMEDIATELY !!! I guess I was looking for her in that life ...

Did you bake this recipe or another? Steamed it with milk?

I did it according to a different recipe (I'll look for it a little later), but I think this cake is delicious according to any recipe. and the girls write correctly, with sour cream about the parking, I don't remember, I'll see the recipe, I'll tell you, it seems to me yes, I poured it for 30 minutes.

[Vei]

Victoria, have you repeated a similar cake again? To what extent is steaming necessary in the end?
I want to bake a biscuit, but without the loosening agent and excess moisture.

Vei, no, I didn't repeat it without steaming. It seemed to me that in the test with bABOUTWith a greater amount of moisture, the taste of bird cherry is better revealed during baking. True, I judge by the muffin dough, with which I experimented more. Therefore, when I thought about this biscuit, I also decided to steam it.
But I think that if you remove the steaming and, of course, the baking powder, then you need to slightly reduce the amount of bird cherry flour, so as not to get too "clogged" dough. It's like cocoa, it can come out too dense.
If you try - unsubscribe, please, I'm also very interested
And then not so long ago (with the birth of my daughter), unexpectedly, there was no time left for cakes-desserts))

the truth is creaking a little

That's for sure. Therefore, everyone who tries for the first time has to explain the nuances of grinding this flour. Otherwise, they will certainly ask questions about sand on the teeth.

[Victoria!]

Victoria! thanks for the recipe and the flour tip.
I report: I did it twice. The first - with sour cream, the second with cream. It seemed cloying with cream, and sour cream gives a slight sourness - that's it. This cake requires advertising. If they try it without prefaces, they think that this is "ordinary chocolate with the addition of amaretto or something else alcohol, and even the unsoluble sugar creaks on the teeth a little." And if you declare that "you have never tried something like this in your life, a natural product without adding anything, etc." and when no one guesses what it is, to announce CHEREMUKHOVY - everyone is in shock, indeed, they did not even know.

Sveta, thank you very much for such a report! =)
Undissolved sugar is perhaps the best guess I've heard about the taste of bird cherry products.
It didn't seem too cloying to me with cream (maybe the cream is different?), But then I tried to make cream + cream in a 50/50 ratio and I also liked it.

Yes, I also want to try sour cream + cream and add about 40/40/20 curd

[Antonovka]

Well, finally, I understood why I robbed Antonovka... I was looking for bird cherry flour five years ago, but already ten times I forgot why I needed it ... And then bam ... and they gave it ... And before that I was looking for almond flour ... but I was looking less. ... when I found it ... after a couple of months I remembered why I needed it ...
SO I GOT THE NUT FLOUR IMMEDIATELY !!! I guess I was looking for her in that life ...

I had the same story with microcellulose (CMC) and liquid smoke. When all the New Year and Christmas holidays had already passed, I remembered that the CMC was needed for glaze, and for what I was looking for liquid smoke - I still remember. I don't need it anymore, but it's a matter of principle =))))

Yes, I also want to try sour cream + cream and add about 40/40/20 curd

I wonder what happens

Victoria, girls, how do you think the cake will lie in the refrigerator for a week, nothing will happen to it, will it not lose its aroma and taste?

Victoria, girls, how do you think the cake will lie in the refrigerator for a week, nothing will happen to it, will it not lose its aroma and taste?

Maybe it's better to pack well in the freezer?

It can be in the freezer, but will he lose his taste?

Good question ... It won't be like this anyway. No matter how much I tried to store different types of cakes in the refrigerator and freezer, I never liked the result. But you can take a chance if you do not have some kind of responsible cake made of these cakes. If only he would not be saturated with foreign smells in the refrigerator for a week.

[Irina Dolars]

I am reporting again: it so happened that two cakes were needed. One made by prescription Irina Dolars (for which special thanks to her) on sour cream, without steaming flour - baked for about a week, kept the cakes in a c-ke in a plastic bag, cuttings just on the table in a plastic bag, noticeable changes in 5-6 days did not happen, the taste did not change. Another - according to this recipe. It seemed to me that the taste of bird cherry according to this recipe from Vicushonok, with steaming. Cream in both cakes was made creamy / sour cream / curd in a ratio of 1/1/1. Everyone said it was delicious. Received another version of the question "what is this?" - "chocolate cakes with poppy seeds and almonds". For myself, I decided that in the future I would do according to a recipe with steaming bird cherry flour and with sour cream or creamy sour cream, and I liked the cream from store sour cream more than market sour cream. With the addition of cottage cheese, it's also not bad, but for my taste it (cottage cheese) clogs or neutralizes the taste of bird cherry.

Oh, Svetochka, what a smart girl you are!
Thank you for your work, you were not too lazy to experiment. So it didn't seem to me that moisture reveals the taste of bird cherry brighter.
By the way, I also like to make creams with store sour cream more, but my subjective attitude towards homemade is affected.

Departing specifically from this recipe, but on the topic of bird cherry baking in general, I want to say that I tried to combine it with fruit flavors (cherry, raspberry), but so far there is no good result. My dream is to take the time and try variations with other creams, it seems to me that there are good options.

To me on "you"
I still have some flour left, so I'll experiment too

How much should this flour cost? I looked in St. Petersburg - 550r. per kg

I don't know about Peter, but in Kiev I bought for 170 UAH (~ 16 euros)

I don’t know about Peter, but in Kiev I bought for 170 UAH (~ 16 euros)

So it's even more expensive

Yes, I also think it is very expensive, but curiosity won out. Maybe someday Ukraine will start producing it cheaper, because I bought a Russian one, such as Victoria showed at the beginning of the topic.

As I understand it, bird cherry flour is produced only in Siberia, therefore it is more expensive here than in Russia. But it was still the cheapest option I compared to.

Everywhere violently quit the cheremshina,
Viburnum climbed to the boat.
Vivchara to the garden,
In a quiet cuckoo,
Waiting for the girl, waiting.

I will never believe that bird cherry grows nowhere in your city .... Gather ripe fruits, dry and grind. Why would you pay for shipping from Siberia for products that grow at home?

[Anka_DL]

Anka_DL, quite right, I also thought so at the beginning. There are a lot of bird cherry around!
But. It seems here on the forum I read that the bones of these very berries are so hard that they will ruin any household grinding equipment. But even the unit destroyed at home will not give the required grinding, for this they use production facilities. And those, as you can see, grind so that then the "undissolved sugar" crunches on the teeth.
If there is access to some millstones, then you can try to grind, but where can you get them?

Here is my report on bird cherry cake. Delicious!

Wow =))))))) What a cozy tea party you had!
Thanks for the report
Sprinkled chocolate on top of the cake?

Do you taste better with thick cakes?

For the first time I baked a bird cherry cake, according to the recipe it is still layered with jam (I layered with whipped black currant without sugar, the cream is sweet) and therefore everything was soaked well. I liked your recipe very much, and I will definitely report back to you. Elena

Just the other day I was nostalgic for the Cheryomukhov cake
I haven't eaten for 20 years.
It remains now only to get hold of flour, I will look.