home Confectionery Cakes Bird cherry cake with sour cream and cedar dacquoise

Bird cherry cake with sour cream and cedar dacquoise

Bird cherry cake with sour cream and cedar dacquoise

Category: Confectionery
Bird cherry cake with sour cream and cedar dacquoise

Ingredients

Bird cherry biscuit:
Bird cherry flour 100 g
Wheat flour 100 g
Eggs 2 pcs.
Sugar 100 g
Sour cream 100 g
Soda 1/2 tsp
Biscuit impregnation syrup:
Sugar 100 g
Water 100 g
Cognac (but I took baileys) 20 g
Cedar dacquoise:
Protein 80 g
Powdered sugar 80 g
Cedar flour 60 g
Salt pinch
Dark chocolate for coating dacquoise 100 g
Light sour cream:
Sour cream at least 25% 300 g
Cream 35% 200 g
Sugar 100 g
Vanilla extract 1 tsp
Protein cream:
Sugar 144 g
Water 79 ml
Honey 1 tablespoon
Protein 3 pcs.
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Baking dish Ø 18 cm

Cooking method

  • Good evening everyone! I'm completely new to the forum, but I want to share the recipe for our New Year's cake.
  • The ingredients are designed for a mold with a diameter of 18 cm.
  • Bird cherry biscuit:
  • Preheat the oven to 170 degrees
  • Sift bird cherry, wheat flour and baking soda into a separate bowl, set aside.
  • Beat eggs with sugar until fluffy white foam, gently add sour cream, knead with spatula, then add the dry mixture and also add it to the egg-sour cream mixture with spatula.
  • Transfer the dough into a mold, bake for 25 to 40 minutes, check for readiness with a toothpick: if dry, then the biscuit is ready.
  • Put on a wire shelf until cooled completely.
  • Cedar dacquoise:
  • Preheat the oven to 160 degrees.
  • Whisk the egg whites and salt into a strong foam (the whites remain in place when the bowl is turned over). While continuing to beat, add the powdered sugar and beat until stiff peaks. Add sifted cedar flour and stir very gently with a spatula until smooth.
  • Transfer the dough to a pastry bag with a 12 mm round nozzle and make 2 spirals with a diameter of 18 cm.
  • Bake in a slightly open oven for 20 minutes.
  • Turn the finished dacquoise onto the wire rack and remove the paper / silicone mat. If the dacquoise is ready, then it does not stick to the hands and easily leaves the paper.
  • Melt the dark chocolate and apply with a brush to the cooled dacquoise on one side, put in the refrigerator until it solidifies. Then take out and smear with chocolate the other side
  • Syrup:
  • Bring water and sugar to a boil. Remove from heat and add cognac (either like bailey or other alcohol).
  • Light sour cream:
  • Beat sour cream with powdered sugar. Whisk the cream in a separate bowl. Gently combine cream and sour cream with spatula. Refrigerate before use.
  • Protein cream:
  • Bring water, sugar and honey (or invert syrup) to 110 degrees. In the meantime, start whipping the whites, as soon as they are whipped into a strong foam, in a thin stream, continuing to whisk, pour the syrup into the whites. Beat until crisp.
  • Assembly:
  • Cut the bird cherry biscuit into 3 parts.
  • Begin:
  • - soak the bird cherry biscuit with syrup.
  • - a layer of sour cream
  • - cedar dacquoise
  • - sour cream
  • - bird cherry biscuit soaked in syrup
  • - sour cream
  • - cedar dacquoise
  • - sour cream
  • - bird cherry biscuit soaked in syrup
  • Then cover the top with protein cream or Swiss meringue
  • We decorate as you wish. I have white chocolate figurines, cranberries and powdered sugar.
  • Bird cherry cake with sour cream and cedar dacquoise Bird cherry cake with sour cream and cedar dacquoise


Rada-dms
I don’t know why no one supported such an unusual recipe? Moreover, the author introduced himself as a beginner. Maybe he will see and return to HP? And I put it in the bookmarks. From this recipe, you can even figure out two cakes! Thank you!
Lerele
Rada-dms, I have not seen, I love bird cherry.
But here many simply did not know about bird cherry flour, I have a recipe for shangi with bird cherry, so they wrote about it there.

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