Bird cherry cake

I did it once, also curiosity, from bird cherry flour

But I don't like the smell and taste of amaretto, probably = almond huh?

And the flour must be sifted through a soooooo sieve, there will be much less creak.

And can be layered with prunes and walnuts. In one layer prunes, in the other nuts.

probably = almond huh?

Altusya, if bitter, then yes, there is a likeness. In fact, all stone seeds smell like that. But it is customary to call this smell and taste almond. Although "almond" I associate more with sweet almonds, which do not have such a characteristic smell.

And can be layered with prunes and walnuts. In one layer prunes, in the other nuts.

Yeah, I also decided that if you add prunes to the "inner" cream, it should go well with bird cherry baked goods. And even got some prunes.
But I didn't get the time ..

And can be layered with prunes and walnuts. In one layer prunes, in the other nuts.

And I set out to layer the lemon-orange Kurd with a handful of cocoa beans. Only now I think that then it is also necessary to impregnate something with alcohol, probably. Or if the cakes themselves have a shade of amoreto, then the Kurd must be made cherry. A couple of layers of Kurdish like this and one with not fatty chocolate. Not even a cream-frosting maybe?
And didn't anyone share a bird cherry cake for dark chocolate mastic? Does it match?

[tali]

tali, the idea is, of course, very interesting. How would you like to apply cocoa beans?
Honestly, it's hard for me to imagine the taste, I wonder what will turn out in the end

Simply taste and texture, the density of bird cherry baked goods is special. That's why I made cakes in the likeness of a whipped biscuit to get away from this density. And I made them as thin as possible, because sometimes this bird cherry taste somehow turns out too much. Maybe try a bite with different Kurds first?

I did everything according to the recipe, but instead of baking powder I used slaked soda. The bird cherry flour was from a delicious store. The cakes came out more airy than heavy. And I will not say that the bird cherry aroma dominates. It was more like chocolate. I baked two from this dose, and each cut into two more. My cakes were about 1 cm thick or a little more thick. It was difficult to cut with a thread, but I did not let them cool down completely. I did it on purpose to compare different tastes, so I actually divided one cake into three parts and put different fillings in them. One third with abundantly sour cream + a layer of prunes + a layer of lemon-orange Kurd (the mixture comes out softer than pure lemon), in the second the same lemon-orange Kurd with crumbs of cocoa beans. The third part is cherry kurd with cocoa beans. The citrus and cherry parts were covered with chocolate ganache. Sour cream is just sour cream with the same cream.
The tasters were completely divided. I only liked the sour cream-soaked part. And then, I expected more. But I'm a lover of something heavier with mascapone. The cherry version seemed the most uninteresting, but there was also a voice for it from a neighbor, who just thinks cakes with mascapone are already heavy cream. I personally take the citrus with chocolate in second place, but to someone it seemed the most delicious in general.
Probably the most striking example of the fact that the taste and color of all markers is different
I was surprised that some unusual bright taste did not come out. Maybe soda played the role?

I have not tried to do it with soda, therefore I can not compare.

Bird cherry baked goods are generally very fond of, but you should try it at least once to find out what it is all about.
I started with Chadeyka's recipes, realized that it was not mine at all and changed it to my taste. Therefore, try, add more bird cherry flour to the dough, find the optimal ratio for yourself.
When I was making this cake, I didn’t want to add fruit flavors, I initially only wanted to use cream.
But later I made muffins with cherry filling: ordinary white and bird cherry. I definitely didn’t like bird cherry with cherry. And against the background of whites - and even more so, not at all.

I thought it should be nice with prunes, cream and nuts. How about prunes?

I also imagine a bird cherry note in a composite cake from different layers, if without fanaticism, but here you also need to think. In order not to "domesticate" the cake with this layer.

I had prunes and citruses with sour cream without chocolate beans. And together they just liked the most. And the acidity is correct, not crushing everything, and the softness, sweetness is sufficient. But ... the bird cherry itself is not noticeable. And here it was not the filling that interrupted in my version, but the cakes themselves came out so simple or something. I will definitely try this option again without soda and, for comparison, a version of the Enchantress test.

[UPD.]

UPD. I liked the combination of bird cherry and lemon cream.

In Soviet times, bird cherry flour was sold in co-sales, along with the government, these traders have sunk into oblivion. My friends and I decided to buy dry bird cherry in a pharmacy and grind it in a coffee grinder (farewell kiss to a coffee grinder). Then I bought fresh berries, ground them twice in a meat grinder, added sugar, mixed them, put them in a three-liter bottle and put a layer of sugar on top and in the refrigerator. Enough for a year. I throw 2-3 BIG spoons on the cake (which are from kitchen sets with ladles). I make the second cake without bird cherry., I cut each one into two parts and collect it alternating with a white / black layer. Cream - sour cream (liquid!) + Sugar. The biscuits are obtained very saturated with liquid from sour cream and are eaten by the tongue (without the participation of teeth). Remnants of the bones come in and out. I don't add additives such as cherries, apples, etc. to the dough or cream (only poppy seeds in a light cake and honeysuckle or strawberries on top), so as not to overshadow the bird cherry taste and smell. And I want to note that the taste of a cake made of flour and a cake made of fresh berries is not two big, but two completely different differences! Something like that.
p.s. with disorders - 3-5 st. l. inside - and tasty and healthy.

It is interesting, after all, in more detail about the bones - how finely are they ground in a meat grinder (manual or electric?) And how do they feel in the cake?

I used to play it by hand, then by electric. But! Once we got a batch of slightly dried berries - the electro started to smoke slightly. In a fresh berry, the bone is quite soft, in dry it is like a stone.
How small? I even find it difficult to say (took it out of the refrigerator, ate a spoon ... somewhere from 1 to 2mm, the edges are not sharp, they do not prick). After the second scroll, the pieces are smaller than after the first, but they have a place to be. The third time I have not tried it, I think it will be smaller, but not a little. You can also try.
Of course, they are felt in the cake, and it may not be worth giving it to very small children. This moment does not bother me and my demanders of this cake, because everyone knows that it is not necessary to chew it, it melts in your mouth.

And I want to note that the taste of a cake made of flour and a cake made of fresh berries is not two big, but two completely different differences!

Lyudmila, please tell us more about the difference. Is the taste and aroma just more powerful, richer, or even different?

Yes, more powerful, richer, tastier. Difference? Well, like a crouton and a roll just from the oven, dried and restored (in any way) berry and fresh from the bush. Try flour on your tongue - only an echo of the bird cherry, and a live berry - mmm ...
You can also stuffing pies or tinctures. Recently I drank (factory) bird cherry on cognac - delicious.

Thank you, we will know! =)
You should also know where to get fresh berries =))

Common bird cherry
From Wikipedia, the free encyclopedia

Distribution and ecology

Natural range - North Africa (Morocco), South, Central, West, North and East Europe, Minor, Central and East Asia (including many provinces of China), Transcaucasia.

In Russia, it is common in the European part, Western and Eastern Siberia, in the Far East.

Introduced and naturalized throughout the world in the temperate zone.

Prefers moist, rich soils with a close groundwater table. It grows mainly along the banks of rivers, in riverine forests (urems) and shrub thickets, along forest edges, on sands, along forest clearings.

Bird cherry in Ukraine - 🔗* ua / Cheremuhi * html

Or - in the spring by the smell

[Victoria]

Victoria, thanks for the recipe!
Raise the topic) chose this recipe for the first baking sample with bird cherry. The form is large, diameter 24, so I baked with one cake, rose somewhere by 2.5 cm, lush, not very dry. Since a decent cake cannot be made from this cake, I made it in a slide, laying out the pieces mixed with cream from butter, condensed milk and sour cream. The smell of almonds is palpable, the taste is too (really, as if the amaretto has saturated). In general, I liked the bird cherry biscuit, I will repeat, but a double portion!
The photo is a little shameful, but what happened ...

Thanks for the recipe! I made a double portion, baked in a mold with a diameter of 26 cm, poured out all the dough at once, did not divide it into parts. It turned out to be a very lush biscuit. I missed it with whipped cream. Everyone loved the cake. Previously I tried to bake according to a different recipe, it turned out to be very dense, heavy. And this one really melts in your mouth.