Cherry cherry cake delicious

8 servings
4 hours


1. Turn on the oven 180-200 degrees Celsius.

2. Break the chicken eggs into a bowl and use a mixer or whisk to beat them into a lush and thick foam. Then add the sugar and beat it again.

3. Pour sour cream into beaten eggs with sugar in small portions and stir.

4. Sift wheat and bird cherry flour into a separate container. Mix all dry ingredients together and add soda.

5. Stir flour into the mass with beaten eggs in small portions. Mix the dough thoroughly until smooth. It should turn out to be slightly liquid without lumps.

6. Grease a round baking dish with a diameter of 20-22 cm with a piece of butter. Pour the dough into a greased tin and put in the preheated oven for about half an hour. The readiness of the biscuit can be checked using a toothpick or match: when piercing the cake, there should be no traces of dough on it.

7. While the biscuit is baking, you need to make cake cream. To do this, put the cooled sour cream (with a fat content of at least 30%) in a bowl and beat it with a mixer at high speeds until thick. Then add the icing sugar, vanillin and stir again. In a separate container, beat the cream with a fat content of 33% with a mixer to stable peaks. In careful movements (so that the whipped cream does not fall), intervene them in sour cream with powdered sugar.

9. Pull the bark out of the oven and let it cool. With a long sharp knife, cut the cooled bark along into two equal halves. 10. Spread the lower cake with cream and place the second half of the cake on it. Put the cake in the fridge for 2-3 hours to soak. Ready-made bird cherry cake can be decorated with raspberries or other berries if desired. Enjoy your meal!