Pie "Snowy bird cherry" (Sweets from childhood-4)

[Dough:]

Pie "Snowy bird cherry" (Sweets from childhood-4)

Category: Bakery products

Ingredients
Dough:
pressed yeast	12 g
wheat flour	300 g
sugar	50 g
eggs	1 PC
milk	150 ml
butter	50 g
salt - a pinch
Vanilla
Filling:
ground dried bird cherry	0.5-1 glass
milk	150 ml
sugar in bird cherry	50 g
cottage cheese	300 g
sugar in curd	70 g
egg	1 PC
sour cream	200-300 gr
sugar in sour cream	50 g
flour or pectin	1 tbsp. l.

Cooking method

• Bird cherry in my childhood in the Kuban, of course, was exotic.
• I don't know who sent us bird cherry flour from Siberia, from my mother's homeland ... I only remember that it was usually at the end of autumn. And pies with an unusual and fragrant filling were baked only twice a year - for the New Year's holiday and for my birthday in February.
• Later, as a teenager, I no longer remember these pies ... Probably, there was no one to send flour to us ...
• Therefore, the memories of bird cherry are the most childish and brightest ...
• Later, by the will of fate, finding myself in the Urals, I tried pies with fresh bird cherry - with pleasure (the taste-aroma of childhood!) And with disappointment (the filling twice rolled through a meat grinder was full of small and very hard fragments of bird cherry seeds ... they quite palpably scratched the tongue and palate , let alone the crunch on my teeth I am silent ...). I tried to dry and grind the bird cherry myself, but it never came to the desired state - it has very hard bones!
• And only 10 years ago I had the opportunity to order bird cherry flour. And the search for recipes began ... Then I still did not know how to bake bread and with yeast dough was on you, and it was from it that my mother baked those pies.
• The first successful experiment turned out to be a cottage cheese-poppy sand cake, in which I replaced the poppy with bird cherry. And remembering how mother put a spoonful of sour cream on a half-open pie - right on the bird cherry, I also made the top layer sour cream.
• When I made friends with the yeast dough and put the filling on it, I got what I now call my favorite bird cherry baking.
• I suggest you try this unusual and delicious cake.
• 1. Filling:
• Pour bird cherry flour with hot milk and add sugar. Put on low heat and stir until sugar dissolves. Taste and add more sugar if needed. Set aside, let it insist while you prepare the rest.
• Bird cherry flour is different - different degrees of grinding, which manufacturers usually do not indicate. Therefore, first sift it through the finest sieve - I bought a large bowl for brewing tea, it has a very fine mesh (that's what you need!). Otherwise, "sandy" squeaking on your teeth can ruin your entire experience. At least this is what happened to my husband, who had never tried such baked goods before.
• Rub the cottage cheese through a sieve (if you have a pasty one, skip this step), grind with egg and sugar into a homogeneous mass. Adjust the amount of sugar to your taste.
• I am making the filling while the dough and dough are brewing.
• Sour cream should be mixed with pectin (flour) and sugar - later when you put the cake on the ovenI.
• 2. Dough:
• Yeast with 2 tsp. Dissolve sugar in 100 ml of warm (not higher than 30 C) milk, add flour to the consistency of liquid sour cream. Sprinkle lightly with flour on top, cover with a napkin or transparent film and set for 15-20 minutes. in a warm place (25-30 C).
• The dough is ready if it has increased and clearly visible cracks have formed on the floured surface.
• 3. Dough:
• First mix the dough with the remaining milk and a small amount of flour (≈100 g), then add the rest of the products - egg, sugar, salt, vanilla, softened but not spilled butter, the remaining flour and knead the dough well.
• Leave the dough covered with a napkin / foil warm so that it doubles in volume.
• When the dough comes up, knead it again and leave it for a second proof. After the second rise, knead the dough and roll it to the size of the mold (I have a square detachable 24 x 24 x 7.5 cm), having previously pinched off ¼ of the dough and made a flagellum-shaped side from it around the perimeter.
• 4. Put the filling on the dough in layers: first the curd mass, then the bird cherry.
• Cover with a towel and leave for 30-40 minutes for the dough to come up.
• Put the pie in the oven, preheated to 170 C, for 30 minutes.
• Prepare the sour cream filling.
• First you need to mix the pectin with sugar, and then add this mixture to the sour cream, stirring thoroughly.
• I do not like flour and starch as thickeners, neither in creams, nor in sauces, nor in such fillings. Therefore, I use pectin.
• 
• 5. Take out the pie, pour the sweet sour cream-pectin mixture on top and put in the oven for another 10 -15 minutes. With longer baking, pectin may lose its gelling properties, but this time is quite enough for its properties to manifest themselves completely after the cake has completely cooled.
• 
• Remove the cake from the oven, after 20 minutes, carefully remove from the pan and sprinkle with powdered sugar.
• 
• I cut out a stencil - a twig with cherry berries and sprinkled with the remains of bird cherry flour (you can also use cocoa). Flowers in the corners - through Teskom's stencil.
• 
• The bird cherry layer in the filling is impressive, but I have already mentioned that I love the rich taste of this berry, muffins and cakes are not mine, for my taste there is little bird cherry and it is lost in the dough. If you have never tried bird cherry before - for the first time, cut the amount of bird cherry in half. This may seem enough to you.
• Happy discoveries!

Note

I did not choose the name for this cake for a long time: to name Cherryukhovy is too simple and not informative
Bird cherry - in the snow (cottage cheese) and under the snow (sour cream), so it turns out - Snow
Not perfect, but at least with a hint

And if you are interested in the recipes with which my mother delighted and surprised me from childhood, take a look here:


Torun gingerbread "Katazhinka"
Cranberry mousse
Nut cake (no flour)
Khamentashn poppy-bird cherry and chocolate-almond

[Irisha]

Irisha, the pie is just handsome! I would like to try, but we cannot buy bird cherry flour.

Irish, gorgeous cake! And precisely from childhood !!! For the rest of my life it has been deposited in my memory that this is the most delicious cake!

In Moscow, bird cherry flour can be bought here

🔗

Amazing! I'm just in search of a similar recipe. Thank you!

[Irisha]

Irisha, the pie is just handsome! I would like to try, but we cannot buy bird cherry flour.

Marish, Thank you!
And bird cherry flour, indeed, can be found via the Internet. Gasha gave a link to the highest quality bird cherry flour

And I know how I found my first "way out" for this flour
It was 10 years ago. We did not have access to the Internet at home yet, so I asked a friend at work, in the information department, to look for producers of this flour. She found - "Seasoning" in Siberia, where this berry is in abundance.
But you can order only in bulk, and the minimum, it seems, is a box with 100 bags of 60 grams and 60 rubles each, and even a shipment ... For me it was too much ...
I thought, I thought I don’t know about you, but we have a large city, but on the streets, as in perestroika times, you can find trays with spices in certain places. I found those who work with "Prypravych" and began to pester these women ... I went to the hostess and already persuaded her to order a mini-batch, paying 10 bags at once. Of course, she had doubts - whether the rest would be in demand ... And to our common joy (otherwise there would be no order in the next year) - there were also bird cherry lovers besides me

Yes, another tip - if in some place the bird cherry is too cheap, then it is better not to take it (either coarsely ground, or already stale ... and this is a minus aroma ...)

Marish, I could collect a parcel for you, but I have already "sentenced" my bird cherry and thought to stop at this until the next harvest ... so I don't know if I can buy you

Amazing! I'm just in search of a similar recipe. Thank you!

What is your nickname, warm, home ...

I hope you and your family will like the cake. Write how it goes?

Thank you for this cake !! And then I could buy cherry flour, but I can't find a worthy use for it. It's not cheap, so I want to cook so that AH! - this is how it happened))) And then your recipe is just a godsend. I read it like a work of art
(and came here via the link from the Torun gingerbread - for it, too, many Thank you! This is such a rarity now, such are not simplified for modern realities, but the RIGHT recipes. Real.

[neighbor]

neighbor,
Svetlana, I will be glad if you like the cake! But do not forget - I wrote that I love the rich taste, because I was used to it since childhood.
But many people also like cakes: there bird cherry is an addition to the dough, the taste of bird cherry is very veiled ...
I don't know which one you like better
Maybe try another recipe of mine: Khamentashn poppy-bird cherry.
The cookies turned out with the filling of poppy cherry are awesome: both rich and at the same time poppy slightly smoothes the bright taste of bird cherry

Thanks, of course I'll try !!
But first, Pie. Here is such a rich, oversaturated taste you want. We have old bird cherry trees growing on our site (there are a lot of berries, but you can't get it - it's high)) So the husband and son collected a little, I put it in a blender and through a sieve, then mixed it with sugar - that was vkuuuussnoooo !!! And aromatnoooo)) Only a little
I am from central Russia, so we have bird cherry only as an ornamental shrub. Children ate, of course, until the mouth sticks together)) And about bird cherry pies, and even more so about ground dried - they never heard.

[Irina]

And I, too, often remember a cake from my childhood with freshly ground bird cherry. So dumb But now I'm afraid of this with my teeth.
Irina, and you MASTERPIECE... We need to look for dried bird cherry In the meantime, bookmark

[Nagira]

I saw bird cherry flour in the supermarket yesterday and immediately remembered the taste of childhood. Grandma baked just such a pie with bird cherry and cottage cheese. Of course, I did not know the recipe, I was not very interested in recipes in childhood ... I bought flour and ran to look for the recipe. It's great that our site has everything that your heart desires !!! Nagira, take the report! Thank you so much! The cake is fabulous !!!

[SmoroDinka]

SmoroDinka! Dinochka! My dear friend! How happy I am that you are starting to get used to the forum!
And she baked such a delicious pie and showed it!
Thank you for the joy to see you here! hopefully this will happen more often!

[SmoroDinka]

SmoroDinkaHow nice to know that you love this cake too!
And I was glad and surprised that what I came to through experiments, you inherited bravo to your grandmother!
And of course you - the photo of your pie is so appetizing ... I'll have to bake something with bird cherry too, since I still have in stocks, I need to invent something new

Irina, baked your pie yesterday, thanks for the recipe, a very tasty pie with a rich curd taste, though the taste of bird cherry was not guessed the first time ... for some reason they thought about nuts: D But we ate a pie from the freezer ... the curd was liquid and as a result the bird cherry layer with its weight washed out the curd layer and in the oven it did not grab. I thought, when it cools, it will freeze, but in vain I reassured myself ... I concluded that the cottage cheese 5% house in the village is not at all the product that they claim. Nevertheless, the whole pie was eaten from the freezer. There is still a little bird cherry flour, I will bake this pie again

[una-olga]

una-olga,
Olya, I am very, very glad that you liked the cake more than the cake (I saw your November review on fig buns and there you mentioned a cake in passing).
True, I suspect that your bird cherry has grown old, since the aroma was not guessed at its shelf life for 2 years and then with airtight and cool storage ...
But still, it's nice that you took this pie into your home piggy bank!
I don’t know what recipe you baked that cake, if the bird cherry in it seemed a little rude to you. But after the first (for my husband) biscuit experiment with this berry, I began to carefully sift the bird cherry - I love it, but my husband never tried it and also said that "it creaks on my teeth, no longer bakes"
And in general, I repeat, I don’t bake cakes and muffins from bird cherry - because of the weak taste of this berry, too diluted with flour and other dough ingredients ... After various experiments, I came to the conclusion that my bird cherry is toppings, the taste is concentrated there it turns out And if you combine it with poppy seeds - then the graininess is disguised for fussy Try this is my version - Khamentashn poppy-bird cherry

Irina, thanks for the reply to my comment ... I immediately ran to check the shelf life of bird cherry flour until 12/14/2016. I baked the first cake with bird cherry, no one recognized bird cherry in it, this is because bird cherry baking for us is something unusual, many do not even know about the existence of bird cherry flour, I ordered her daughter in Moscow, we do not sell ... After reading your recipe, I immediately realized my mistake when baking a cake ... I thought once flour, then you don't need to sift and my cake creaked unpleasantly on my teeth. And in your recipe there was a mention of careful sifting ... which I did. And everything was delicious. There was still not a lot of flour left, I wanted to bake your pie again later, and then there are cookies ... and I have a poppy too, probably I'll try your hamentash cookies. Thanks for the advice and guidance.

[Irina]

Irina, thank you for the recipe! I love bird cherry pastries since adolescence, since my older brother married a girl from Buryatia, there this flour is in high esteem.I love the cake with bird cherry flour and sour cream, and recently I fell in love with the bird cherry filling, but in purchased pastries. Now I will try according to your recipe, perhaps this is the very taste that I am looking for.

[Irisha]

Irisha, the pie is just handsome! I would like to try, but we cannot buy bird cherry flour.

Bird cherry flour with delivery in Russia