Bird cherry cake in Steba DD1 Eco

Bird cherry cake in Steba DD1 Eco

Category: Confectionery

Ingredients
sour cream	250 g
sugar	200 g
egg	2 pcs
flour	180 g
bird cherry (flour)	50 g
soda	1 tsp
Cream
boiled condensed milk	1/2 can or to taste
Curd cheese Natura	300 g
powdered sugar	100 g
cream 33%	100 ml

Cooking method

• Mix sour cream and ground bird cherry, leave for 2 hours.
• 
• I have such a bird cherry
• 
• Grind the sugar with eggs and add the sour cream-bird cherry mixture.
• 
• Add the rest of the ingredients.
• Grease the bowl, sprinkle with flour.
• We bake porridge on the program for 1 hour 10 minutes pressure 0.3. After the signal, do not open for 20 minutes. Allow to cool.
• biscuit rose 5.5 cm
• 
• in the context
• 
• While the biscuit is baking, prepare the cream.
• Whip the cream with sugar, in a separate bowl, mix the curd cheese with condensed milk so that there are no lumps, then add the whipped cream carefully. All the cream is ready.
• Decorate to your liking. You can also use your favorite cream.
• 
• Bon Appetit

Time for preparing:

1 hour 10 minutes baking, 20 minutes soaking the bird cherry and 20 minutes mixing the ingredients

Cooking program:

Multicooker, "porridge" program

Karina, I have never seen bird cherry flour in my life !!!

Karina, I have never seen bird cherry flour in my life !!!

Mashun, and what a scent from a biscuit!

And I not only have not seen, but have not even heard of bird cherry flour!
Karinka, what a beautiful cake you have! And so it is decorated like spring. Class !!!

And I not only have not seen, but have not even heard of bird cherry flour!
Karinka, what a beautiful cake you have! And so it is decorated like spring. Class !!!

Thank you Lenchik, I really like the smell of uh!

Cool cake !!!!!!!
I have a question, what is the consistency of the cake?
I made a similar recipe, it turns out a little rubbery, not fluffy.
Does it look like a bit rubbery on the cut? Although on a greased piece it seems like gorgeous cakes.
I bought bird cherry flour in winter, but I never found a recipe for the cake. I did it with the addition of butter to the dough, I liked it more.
Maybe the structure of the cake depends on sour cream?

Cool cake !!!!!!!
I have a question, what is the consistency of the cake?
I made a similar recipe, it turns out a little rubbery, not fluffy.
Does it look like a bit rubbery on the cut? Although on a greased piece it seems like gorgeous cakes.
I bought bird cherry flour in winter, but I never found a recipe for the cake. I did it with the addition of butter to the dough, I liked it more.
Maybe the structure of the cake depends on sour cream?

There is a little, but stood and soaked in cream and great! Cheers with tea

Yes, and I never lost it,: lol: Delicious, but still I want to achieve fluffy cakes, but I don't know how. Either the bird cherry makes them so heavier, or there is some kind of secret, but I don't know.

And what fluffy cakes can be, I'm sure for sure, my grandmother's girlfriend baked, I ate many times, fluffy, soft. But then it was not relevant, and now there is no one to ask, unfortunately.

I also remember in my childhood, it was airy. Gotta look in old books

Maybe the flour is different now?

Maybe the flour is different now?

Perhaps it seems to me that in childhood she was more fragrant

In Moscow, a lot of bird cherry flour is sold, mainly of the AYu forest spirit. The truth is not cheap. Once I made a cake, mine didn't like it. They say it creaks on its teeth.

Yes, in childhood, they often made flour themselves in a meat grinder. Dry bird cherry was played several times. And in it the bones came across pieces. And now I have it well ground.
They always bring it to me, different. I bake shangi from it. But cakes are rare, I can't find the recipe that would completely satisfy.

She not only squeaks, but also knits a little, it's a bird cherry. It should be so.

In Moscow, a lot of bird cherry flour is sold, mainly of the AYu forest spirit. The truth is not cheap. Once I made a cake, mine didn't like it. They say it creaks on its teeth.

No, it doesn’t creak, but it looks like ordinary flour, why should it creak. This is when before they twisted her into meat grinders themselves, so she creaked

[Lerele]

Lerele,
Can you ask for a shang recipe? Never baked

A year ago, I sent the AYu-spirit of the forest flour to a girl in Germany, she said that after all, this is not the same flour that was before. And I have never tried it before - I have nothing to compare with

Yes, in childhood, they often made flour themselves in a meat grinder. Dry bird cherry was played several times. And in it the bones came across pieces.

Here! And I just wanted to ask if the bird cherry itself could be adapted. We have two, black and red, sometimes for the birds and we manage to pick a few berries.)) But what to do with them is a question, although in the literature I came across about bird cherry pies on flour.

Can't you grind with a blender, for example? Or I also have a millstone mill for coffee, but it didn’t grind the coffee as finely as I would like, so I don’t need to save it anymore. So can you grind? What consistency of flour should be, finer than semolina, right?

I make butter dough, different recipes. Then I pour the bird cherry with hot milk, then when it stands up and swells, I add sugar and still hot milk to the consistency of sour cream. I make either small shangi or in a round shape, lay out bird cherry, bake. As it cools down, there is a lot of sour cream with sugar on top.

[Bijou]

BijouHer bones are very hard, the blender will not pull, and you will spoil the knives. You need an ordinary old meat grinder, they were stronger.

[Karina]

Karina, Lerele, Girls! Thank you! Thanks to you, I learned that there is berry flour!

Here's what I found on the Internet.

Berry flour can be added to cereals, pancake dough, and baked goods. You can also safely add flour to meat and marinade. It still happens - sea buckthorn, chokeberry, cranberry, blueberry, black currant, lingonberry, rhubarb, apple! As I understand it, juice is squeezed out of the berries, and the cake is dried and ground.

Her bones are very hard, the blender will not pull, and you will spoil the knives.

It's a pity ... I don't have such a meat grinder, only electric. Two.

It's a pity ... I don't have such a meat grinder, only electric. Two.

Try it with a coffee mill for the first time, then you will finish it in a meat grinder, if it works out in a mill.

[Karina]

Karina, Lerele, Girls! Thank you! Thanks to you, I learned that there is berry flour!

Here's what I found on the Internet.

Berry flour can be added to cereals, pancake dough, and baked goods. You can also safely add flour to meat and marinade. It still happens - sea buckthorn, chokeberry, cranberry, blueberry, black currant, lingonberry, rhubarb, apple! As I understand it, juice is squeezed out of the berries, and the cake is dried and ground.

Svetochka wow, I'll take a note of so much information. Thank you

I also remember in my childhood, it was airy. Gotta look in old books

The cake is beautiful, but it seems to me that the bird cherry is not enough in the recipe. Usually, for a given amount of ingredients, 1 tbsp of ground bird cherry is taken and the rubberiness is removed as if by hand. The output is a very fragrant cake with a rich color (and not interspersed with bird cherry, the cost of the cake increases of course, but it's worth it).

The cake is beautiful, but it seems to me that the bird cherry is not enough in the recipe. Usually, for a given amount of ingredients, 1 tbsp of ground bird cherry is taken and the rubberiness is removed as if by hand.The output is a very fragrant cake with a rich color (and not interspersed with bird cherry, the cost of the cake increases of course, but it's worth it). More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=381146.0

Thanks, I will definitely try to put in a double portion! Can really turn out like from childhood

On your health, try it.

Found in in-mag. Bird cherry flour and pine nut flour. Maybe someone needs it?

Found in in-mag. Bird cherry flour and pine nut flour. Maybe someone needs it?

Natasha throw in a personal link

Found in in-mag. Bird cherry flour and pine nut flour. Maybe someone needs it?

Can I throw it off

Found in in-mag. Bird cherry flour and pine nut flour. Maybe someone needs it?

Actually who has a magician. Crossroads, Pyaterochka, Carousel.

Found in in-mag. Bird cherry flour and pine nut flour. Maybe someone needs it?

Thanks for the link !

Wonderful cake! There was only an open question "about bird cherry flour" - maybe a link to me in a personal

🔗 🔗

Natalia, thank you so much, I found it and ordered it!

We don't have "Pyaterochka" I would also order

Karina, the cake turned out to be super-delicious, thanks, we really liked it.

It is necessary to find somewhere in my storerooms I had a good recipe for bird cherry cake, I remember that bird cherry flour must still be poured with hot milk, and the cake turns out more tenderly and reveals a real aroma of bird cherry, and what kind of aroma it has ... almond-rum-Amaretta ...
If you make flour yourself, then probably not every coffee grinder will take it (during childhood, more than one Soviet meat grinder was erased from it), if only a well-dried berry, first in a Soviet meat grinder, and only then on a coffee grinder, and sifting it is necessary, then it will be fine creak or anything will not. Well, in Siberia, you can buy it in any store, though damn it is painfully small bags

Karina, thanks for the recipe. Today I baked according to your recipe, it turned out gorgeous. When I used to bake in the oven, the cake was dry. And this one is just wonderful. I didn't even grease the cake with anything, I didn't, the homemade ones ate it right like that, hot.
THANK YOU!!!

Today on NTV in the program "Ask the Chef" I watched how bird cherry cake is being prepared. But the biscuit is something in general they turned out to be thin

[Karina]

Karina
Bird cherry!
This is my favorite filling, even the poppy is ahead of my list
And I already wrote about the addition of this berry to the dough in one of my bird cherry recipes - what is it for me maaaalo
I baked muffins and cakes according to different recipes, I hoped everything ... I even increased the norm, thinking that I would increase the taste and aroma this way ... but it didn't work out
Although the guests liked all the experiments

No, it doesn’t creak, but it looks like ordinary flour, why should it creak. This is when before they twisted her into meat grinders themselves, so she creaked

I have been baking for many years, the sources of flour were different, and it looked like flour with flour, but always the bones were felt. Even after sifting through a very, very frequent tea strainer - at the request of her husband, who could not come to terms with the squeak of bird cherry on his teeth - anyway, she felt not only taste
I, accustomed to the uniqueness of bird cherry since childhood, somehow does not interfere with its quality, I just do not chew as thoroughly as other products, but I relish the taste it is ground, why should I chew it, gritting my teeth? ..
Never there was no such flour as powder And this is quite understandable - the seeds of the bird cherry are very, very hard, even on the factory millstones it is impossible to grind into dust ... Therefore, about flour through a meat grinder -
And how many electric grinders were broken on this grinding when the flour was not available, and dried bird cherry was available ...

Girls, tell me, pozhpluysta, what temperature should be set in the staff of 2 models on languishing mode?

[Sikorka]

Sikorka, 113-115, look at other biscuits in Shtebe, there are even 117.

Thanks for the tip.
I decided to bake in porridge, go along the beaten path!
I bow to the author. The whole family argues with me, says cocoa and amareto in the dough and the impregnation is also liqueur
Probably rose by 6 centimeters! Very juicy, I was afraid it would be dry as a biscuit, but no, sour cream in the dough is super, soaked in sour cream. Decorated everything

I want to replace the ingredients for the child. Is it possible to do it without sugar? Instead of eggs, I bake a biscuit on aquafaba