Bird cherry cake (cover recipe)

Yes, I know, I know. (I generally weigh 20% for cakes and it turns out to be a mascarpone practitioner)
Give me a mock over Chucha, cho, only she can stick over me

: vylezti: Chuchundrus is not at home. Come tomorrow maybe you will find

And we will come, so you do not doubt

[Mikhaska]

MikhaskaIrochka what a wonderful cake I also cut my favorite cake into pieces I want to bake your cake, but I didn't find bird cherry flour I found only this
tell me how much to hang in grams too a glass?

[Tanyusha!]

Glass, my soul! This is bird cherry flour, Tanyusha!

[Tanyushechka]

Tanyushechka, and where did you find it?

[Mikhaska]

Mikhaska, of course, it means not enough
Loksa, in the store where the spices were, I took the last packet, in another I saw only the spice firm, there was also the last packet, I have to go tomorrow, it's more expensive there

[Tanyushechka]

Tanyushechka, well, do not be lazy, my dear! Buy more flour for this recipe ... It differs from most others in that it contains a lot of bird cherry flour and the cake turns out to be very rich in its taste.

I will definitely buy, as they open the store, you have to run, otherwise they will suddenly intercept my last bag
Ira, how does this flour smell? I opened the bag, but it doesn't smell like bird cherry

Don't worry, friend! It will smell when brewed with boiling milk. And after baking, the cakes will taste like your mouth is filled with bird cherry scent ...
When I lived in the Kemerovo region, I bought exactly the same as yours for baking!

[Mikhaska]

Mikhaska, from me a report

[Tanyusha!]

I hope everything turns out great Tanyusha!

Irina, did you bake this cake in a slow cooker? I want to bake in a mule, otherwise my oven is not very good, I think 80 minutes will be enough or do you need more?

[Tanya!]

Tanya! Hell, of course! I have a cartoon Panasonic - 18 adapted for these purposes. Of course, I like the result from the oven better ... But, except me, no one notices the difference. So this is not the difference, but my shifts! So, bite and do not hesitate, my dear!

Ir, I also have a Panasik 18, tell me how many minutes to bake?

[Tanyush!]

I baked for 1 hour 20 minutes, Tanyush! But, look at yourself there, of course. Because in Irkutsk everything is brutally baked. And, in Novosibirsk I bake beautifully in a cartoon, and nothing burns even for 1 hour 30 minutes.
Here, in general, I stopped cooking goulash even in the cartoon, because everything boils away and I have to add water. And, on the water - well, what kind of goulash is that ?!
So, in short, look after 1 hour and 20 minutes, okay?

OK

[Irina]

Irina, it turns out 2 glasses of sour cream? 1 in the dough and 1 in the cream?

[Marina]

Marina, absolutely right
Mikhasa is hanging out somewhere so sho I got the nerve and answer

Thanks for the help! Boom to try.

Less than three years later, I came with a cake. Yesterday speckled, the aroma is amazing. You know, Irish, the biscuit tasted to me like almond gingerbread, so big round. Maybe because I had nuts there and a little poppy and aroma. Well, don't swear too much, these are fillers.

There was an idea, a more crazy idea: to combine your and my cake: girl_red: if it works out, I'll write it successfully.

I decided to start my acquaintance with bird cherry flour with the filling, but spoiled it a little, it was my own fault, so I used it in the cake, the proportion just came up! And you know, nuts and poppy seeds did not seem superfluous, if only to the teeth, but that's another story. In short, the cake turned out to be very tasty. big Thank you!

[Oksana]

OksanaYour picture inspired me and I added peach jam, but I didn't find it in the finished cake))) soaked in cognac and smeared cheese + cream. Very tasty, but there is clearly not enough chocolate. Next time I'll try ganache and cream. Photo later

Hello! Who else bakes this recipe? What size mold are you using? Something in my 26 cm turned out to be a low sponge cake, it turned out to be cut into just two cakes. By three I was afraid that I could not cope with cutting, I am not a very experienced cook.

The dough is very tasty, I will still try to bake this cake, bring it to my mind. Here's to figure out the recipe and volumes. I baked in the oven, and put it to cool under a plastic cap. Type protected from the battery nearby, so as not to dry out. As a result, the dough turned out to be moist. I really liked it, but I did not understand, is it from the cap or is that what it should have been? The holes in the cap remained open ...

Cream from 300 g of 20% sour cream was also enough for me only for these two cakes. I added somewhere else 50 ml of 33% cream, because it was not whipped very luxuriantly. I can't imagine how I would spread that amount of cream on three cakes ...

I put it in the refrigerator, we are waiting :)

It seems to me that your biscuit under the hood is simply damp. I never cool a biscuit under a hood. It should even be taken out of the form so as not to get damp ...



The recipe is sooo interested. I want to try baking ...

Baked. Please tell us how to soak the cakes correctly?



I didn't saturate it ... I tried it. The cupcake is sooo soft. Cut into pieces. I dipped each piece in cream, put it in a deep bowl. We will taste it tomorrow :-)

This is awesome delicious! Dizziness! Thank you very much! Just do it. Eats up in a moment!



There is nothing to photograph ... There are only horns, but legs ...