Classic cherry cherry cake with sour cream

10 servings
8 hours

How to make a classic bird cherry cake with sour cream? We are the first to cook CREAM from sour cream so that it is time for the sugar to disperse and the sour cream to thicken.

On the eve of cooking, usually in the evening I weigh sour cream/pastry/and leave in a colander for the night in the refrigerator. In the morning, sour cream is thick, like a farmer's. Who does not know what weighed sour cream is, then very briefly - this is when sour cream or cottage cheese of a small fat content is placed in gauze folded in 3-4 layers, suspended or put in a colander until excess serum escapes.

Next, simply mix the thick sour cream with sugar, leave for 10 minutes to dissolve the sugar and put it in the refrigerator. Sour cream will get worse at first, but nothing needs to be beaten, by the time the layer of sour cream cakes becomes thick . /This is how the cream is prepared in the traditional, classic recipe, in the modern one I will describe below/.

We prepare CHEREMUKHU, it must be sifted, regardless of whether it is cherry flour or dried ground. So we will get rid of the bones that are always there. Further, in the traditional recipe, cheryomukha is always steamed, i. e. pour with boiling milk, bring to the first broth over low heat, stir thoroughly. Remove from the stove, wrap in a towel and leave until it cools, it's about 1. 5-2 hours. The finished one has the appearance of melted chocolate.

Products for cakes. I had all the milk from the refrigerator. It is convenient to prepare cream and steam the cherry in advance, this does not take a lot of time, but it will significantly reduce the time of active cooking.

We are preparing DOUGH. Break the eggs into the cooled steamed cherry, stirring to add sugar, then kefir. Mix everything well.

In 3-4 doses, stirring to introduce sieved flour with baking powder . /If cut 1 part is used. soda, it is added immediately after kefir/prostokvashi, sour cream/, it is not previously extinguished, this will be done by a fermented milk product/.

The finished dough will be liquid, like low-fat sour cream, this is the norm. You can add a little flour, but the dough should not be thicker than sour cream. Bake immediately, otherwise air bubbles can evaporate from the biscuit, it will lose taste and tenderness.

If you cook in the oven, put in a heated one, the temperature is 180 degrees. Spill on the 2 of the bark, for 20-30 minutes. Baking in one, for 1h-1. 10. Do not open the oven, follow all the rules for biscuit, readiness to check with a ray. Cover the bottom of the detachable form with parchment from leakage, then lubricate the drain. oil. Times for different ovens may vary slightly.

It is convenient to cook in a slow cooker . /I have REDMOND/Grease the plum bowl. oil, pour flour, pour out all the dough. Turn on the & quot; baking & quot; mode on. .

1 hour 40 minutes, after the signal, slightly open the lid and allow to cool in the slow cooker. These will be the cakes, they are NOT lush, porous, wet. After soaking with sour cream, tender, fragrant. No additional syrup impregnation is required.

The same dough is also cooked in a slow cooker, but 1 hour 50 minutes. It also cools with the lid slightly open. At the outlet also not lush, porous, but not so wet. Such cakes have the same taste, tender, but require additional impregnation with syrup. Usually cakes are not made from them according to the classic recipe. I cook various cherry cakes regularly, I give 2 photos for comparison to those who will cook for the first time, so as not to think that they turned out to be raw.

We collect CAKE. The cakes should cool completely, they can be 2, 3 and 4 of this dough volume/d form 17-20 cm, 24 cm/. Lubricate the bottom of the bottom cake very thinly with cream and & quot; glue & quot; to the dish, which must be taken wider than the cake. Then we visually divide the cream into equal parts for impregnating the layers and evenly cover the cakes, stacking them with a stack.

For the top layer, leave a little more cream - it will be necessary to close the sides. In the classic recipe, the whole cake was covered only with sour cream, often the hostesses decorated the cake with pine nuts, which, like cheryomukha, are always abundant in Siberia. Let the finished cake stand for 1 hour on the table, then remove it for 6-8 hours in the refrigerator for impregnation.