Bird cherry cake

[Biscuit]

Bird cherry cake

Category: Confectionery

Ingredients
Biscuit
Wheat flour (premium grade)	120 g
Baking powder for the dough	7 g
Bird cherry flour	80 g
Butter (82.5%)	70 g
Sugar sand	200 g
Egg whites	7 pcs (240 gr)
Lemon juice 1 tsp or citric acid on the tip of a knife
Filling
Whipping cream (or whipping sour cream)	200 gr.
Powdered sugar	1 tbsp. l.
Grated chocolate	30 gr.
Fresh sour berries (lingonberry or black currant)	handful
Glaze
Chocolate	60 gr.
Butter (82.5%)	40 gr.
Inventory
Oven 150 ° C
Cake pan, round 22-24 cm, greased and sprinkled with flour.

Cooking method

• With bird cherry baking, everything is not easy for me. I tried to experiment a lot, mainly according to Irina Chadeeva's recipes. Of all that is proposed in her blog, the most successful (IMHO) are bird cherry muffins. I tried to make bird cherry cakes with the addition of sour cream or milk, but the biscuit always turned out to be dense, "tight" - almost tempered, which made me incredibly sad. Attempts to find something interesting on the net also failed. Bloggers share the same recipes copied from each other, and in their close-up photo the same dense biscuit welded into a monolith.
• Recently, a package with two kilograms of bird cherry flour came from an aunt from Siberia.
• 
• I put a bag of Siberian flour and a bag of Spirit of the Forest flour next to it. These are completely different products! Siberian bird cherry flour has a deep brown color (a bag of flour in the photo) and a deafening smell. The "spirit of the forest" is much lighter and the smell is subtler. By the way, baking on the latter turns out to be lighter (it is from this flour that the cake in the photo).
• I also made a cupcake from Siberian flour, which turned out almost like a "Nochka" cake! The smell and taste were more pronounced.
• The recipe for my product is the result of personal experimentation. I bring to your attention a cake that is very balanced in taste. It has a surprisingly light texture for bird cherry flour, while the biscuit is not overdried, not "tight" and very pleasant.
• I didn't take step-by-step photos, since the process is really simple.
• Biscuit.
• Before you start making the biscuit, prepare the mold and preheat the oven to the desired temperature.
• In a separate bowl, mix sifted with baking powder (take a professional pastry shop, it is still better than the store) wheat and bird cherry flour.
• Melt the butter without overheating.
• Separate the egg whites into a bowl and whisk at medium speed. When foam begins to form, increase the speed of the mixer to the maximum and add sugar in portions, whisking thoroughly. When the proteins increase in volume and the mass becomes denser, pour in lemon juice or add citric acid. Whisk until firm and shiny. The protein mass should not be poured out of the bowl, and the beads should leave a distinct pattern.
• Pour the dry mixture into the protein mass and mix gently (with a rolling motion from center to edge) so as not to precipitate the proteins.
• Pour lukewarm butter around the edge of the bowl and gently stir into the dough.
• Pour the dough into the mold immediately and place in the oven for 50 minutes. - 1 hour.
• Remove the biscuit from the oven. Check its readiness with a torch. After 10 minutes, turn the biscuit onto a wire rack and cool completely. The biscuit comes out very well.
• Cream
• Whisk cold cream or sour cream with sifted (required) icing sugar. Vanilla flavoring can be added if desired. Add shredded chocolate, stir.
• Glaze.
• Melt butter and chocolate in a saucepan over low heat and stir thoroughly until smooth.
• Assembling the cake.
• Cut the biscuit in half and draw a strip of cream on the side (you will then fold the two halves along it). Put half of the whipped cream on the bottom cake, then gently squeeze the washed and dried berries into the cream with a spoon and cover with the second part.
• Cover the structure with a second crust, lightly press down with a cutting board (you can break the cake with your hands). Align the incision with cream (cover the gap between the cakes) and refrigerate for 40 minutes.
• Take out the cake, cover with icing, decorate as you wish. I have cocoa nibs. Refrigerate again for about an hour to soak.
• 
• 
• Based on this recipe, you will get a wonderful cake, you can put fresh berries in the dough, and pour the glaze over the finished product.
• I would not risk baking the dough in a simple form - in baking with bird cherry flour, in my experience, the form should be narrow so that everything is baked evenly and does not fall off.
• If bird cherry flour is not "Forest Spirit", then you need to experiment. With Siberian flour, I got wonderful muffins, they were much wetter than the cake biscuit, which I made on the "Spirit of the Forest" brand. Maybe next time I will reduce the amount of bird cherry flour in favor of wheat flour.

The dish is designed for

ready-made cake 1-1.2 kg

Time for preparing:

For the evening you can meet

Oh my God! I can directly smell this wonderful smell !!! That's it, I'll try to bake it tomorrow! Larissa, what about the cupcake recipe?

Larissa, what persistence
Bird cherry baked goods are very fragrant) I can not say for all Siberians, but in our family bird cherry flour was used only as an additive to wheat flour. They baked all kinds of cupcake pies, even, by the way, without thinking about proportions. Threw a handful, here's a cherry pie for you)))
You have a great cake and the cream is very suitable

Thank you!
Finding a sensible recipe with bird cherry flour is quite difficult. But if it is, then of course the pleasure is great. The aroma of bird cherry is fabulous.

For muffins, add a handful of sour berries to the biscuit dough. Bake a little longer.

[Zmeika]

Zmeika, Thank you!!! I, too, have been looking for a recipe for a cake with bird cherry for a long time, I couldn't get it lush, like a dense brick, I thought to make it with butter, but here is such a recipe !!!

True, I am in grief, they also brought me 10 jars of bird cherry flour from Siberia, and I still have leftovers from the last import, but I was so happy, we love bird cherry very much. So I had a bitter grief, I made a pie with bird cherry, even at the stage of making, somehow I did not like the smell, and then I could not eat, it just smells musty to me.
And I have 10 cans, and the old delivery is wonderful, but here .. and the shelf life is normal, but this is how it happened, it was seen incorrectly.
And it’s a pity to throw it out, and nothing like that in shangu Here is my one.

In general, products do not like plastic. I store bird cherry in a glass jar. Try shaking into a bowl, stirring well. Perhaps one can is substandard, while others are normal.

[Zmeika]

Zmeika, I looked at your avatar for a long time, but I did not understand what was there

On the avatar is my living creature

Thank you. To bookmarks.

They sent me a piece of cake from the one I gave



Notice how darker the Siberian flour baked goods are. A hole in a piece is from a dropped berry. The photo was taken with a phone in low resolution. If I bake some more, I will post additional photos.

I tried to do it, I really liked it !!!



On your advice, I poured bird cherry flour and left it for a while to fizzle out from the smell.
It seems that the smell has gone, a very small note remained. Tomorrow I will pour out the flour and leave it to run out of steam. It won't go for shangu, but it's okay for a pie.

Well, I did something differently, I was too tired to beat 7 eggs and attach 7 yolks somewhere, took 4 eggs and beat them very well with sugar. Then I mixed the bird cherry and ordinary flour and baking powder. I mixed the Danish broom in the eggs, topped up the olive oil, and mixed it into the Brand pressure cooker. Baking 59 minutes, stood still on heating. Has cooled down, anointed with sour cream inside.There is no disgusting smell, the biscuit is not dull, good, lush.

Thanks for the recipe and advice !!

Hurrah!

Attaching 7 yolks is easy! Is there an ice cream maker in the house? The egg yolk sundae is very good! I began to make it on honey, and I reduced the amount of sugar (in any form) by half. Ice cream is the most marvelous, it smells and tastes like creme brulee, especially on buckwheat honey! I give proportions for 3 yolks

Yolks - 3 pcs.
Sugar - 150 gr. (I take 75 grams of sugar or 75 grams of honey)
Milk - 130 gr.
Whipping cream - 300 gr.

Mix the yolks with milk (I immediately break it with a blender), add sugar (honey) and put either on a quiet fire or in a water bath (if you are afraid to overheat). Boil until thickened with constant stirring. Cool and refrigerate until completely cooled. The syrup and cream should be at the same temperature. Whisk the cream until hard peaks, pour in the syrup, stir gently and pour into the ice cream maker and freeze according to the instructions (until the soft ice cream stage), in glasses, sprinkle with crushed nuts and into the freezer. If there is no ice cream maker, then in a bowl and in the freezer, stir every hour until it hardens.

Well, enjoy "that" taste

This is with the addition of blueberries



It's just with a cream rose as a friend ordered

[Zmeika]

Zmeika, the ice cream maker is gone, I bought it at a high price, sold it at a low price
I had an electric one, but we didn't like the homemade one, and in general we are not fans of ice cream.
So 7 yolks is not easy

Well, if you didn't like it, that's another matter.

I have another problem - what to do with proteins, ice cream is eaten so quickly that I do not have time to run to the store for eggs and cream. Cream, by the way, I take from the farm, removable. On them, the ice cream is certainly more seasoned, but vkuuuuus ... mrrrr ...

[Zmeika]

Zmeika, Larissa, but this story, when bird cherry flour is steamed in milk, have you tried it? : mail1: They write that this is the only way to get the flavor out. I once tried to bake it - aromatic, yes, but the color disappointed me a little (now I see there are different flours), and opinions on the cake were divided, I gave up trying. And now I'm interested again! Maybe I'll try the biscuit on squirrel!

I have tried many different recipes with bird cherry. But either my hands are so crookedly attached, or one of two things ... Well, I can't get good porous biscuits with all sorts of steaming. They turn out to be cool. And the authors of the recipes show slices, and there is a monolith. That's why I dig all the bird cherry that comes across
Chadeeva has good recipes with bird cherry. But the one that is still cool with steaming. Maybe you need more baking powder, I don't know.

Recently I baked a cake again. I took 10 grams less of Siberian heavy flour.

Here is the texture of the biscuit


Cake


Slice

Thanks for the recipe! Yesterday I made a bird cherry cake for the first time according to a different recipe, and now I am looking for clues as to why it is dull and heavy ... I steamed it with milk and insisted ... and sour cream in the dough ...
Now I will try like this.
Please tell me the bone is not felt on the teeth?
I also grinded the purchased flour and cooked it for a long time, but a bone is felt on my teeth.

Svetlana, as the guru of confectionery sciences Irina Chadeeva told me, "The spirit of the forest" is why such a light and light flour is made from pitted fruits. But I still feel the "sandiness" of the flour.
Flour "Orekhov", which my aunt sent me from Siberia, gives more dense pastries, so I put them in less. Flour is darker and "sandier" because it has a bone. But it is much more fragrant.

Stone fruit does not interfere with me in bird cherry baked goods. But of course, not all bird cherry fans like me. My regular "consumers" (which I practice in confectionery) do not really pounce on bird cherry products.

She baked a bird cherry cake! First, I'll write for myself - the portion is very small, a portion of +1/4 of the portion of the biscuit went for a 1.5 kg cake! Cream made cream + cheese = 200/200 + 40 grams of powder, added filler - cherry! As for the cream, I needed a slightly more stable texture for the cake, so I added the cheese! I don't think I ruined something, the taste of the cream is excellent (60 grams of cream left)!
And the main thing about the biscuit! I baked it 3 times! First, 1 serving on a baking powder (good quality) - I consider it unsuccessful, although it turned out to be rather loose, I will write below why. I decided to bake 2 portions with soda and was surprised by the reaction of the biscuit - after adding dry ingredients, the dough changed color to dark and bluish.Actually, this is understandable, if I added bird cherry, it would have the same effect! In the first test there was no such reaction, I think the baking powder did not work correctly, perhaps there was little soda in its composition for the reaction! I whipped the whites with tartar, I think lemon juice would give a good result. After baking, the dough turned black instead of chocolate. And such a bluish tint. Below in the photo I will show. Larissa, I wonder what kind of biscuit you like, and how did the dough behave? I also baked the 3rd portion in soda - at the bottom there is a cut on a round sponge cake.

this brown is the first on baking powder, and black on soda (2.5 grams per half serving of dough)

this is what the cut on the baking powder looks like, more like a chocolate color.

and so on soda, more black. I enjoyed baking with soda better.
In any case, I really liked the biscuit, thanks Larissa!

The color of the dough / biscuit depends more on the bird cherry flour. If they are from different manufacturers, then the color can change unpredictably. I honestly don't like soda, I really feel it in baking and therefore I prefer any baking powder to soda. I bought mine in a candy store in bulk, of course no one wrote the composition. Whether soda can give such a result - I won't say, I don't really understand what it can react with like that ... you need to google it.

If the dough crumbles heavily, the biscuit is too dry, just butter to soften the biscuit. But for me, it’s better for a bird cherry biscuit to crumble than to be a tightened sole.

[Larissa]

Larissa, I did not notice much crumbling, round ones were similar, in this sense. I didn't really pay attention to this. I didn't give the biscuit with soda, I also tested it on a soda-sensitive eater. But we are all different, it is difficult to answer unequivocally. But the flat biscuit on the baking powder was almost the sole. I don't know what is in my baking powder either, but it's from a candy store. Actually, any baking powder contains soda. The acids in 2 biscuits were the same, but the amount of soda was exactly different. I just shared my opinion, I found the soda-based biscuit more interesting.

thanks for sharing experience, I will keep in mind

[Larissa]

Larissa, they sent me a cut! I can't show the whole cake, it's from a series of jokes 18+.

The taste of the cake is excellent, according to the reviews of eaters!

Oh