Discover the Timeless Charm of a Classic Bird Cherry Cake with Cream

Bird Cherry Cake is a beloved traditional Siberian dessert deeply rooted in Russian culture. Native to Siberia, bird cherry trees flourish in gardens and wild parks alike, especially vibrant in spring when their delicate blossoms release a sweet, unforgettable fragrance. The black, astringent berries, each housing a single large seed, are a favorite among children despite their staining effect on the tongue and teeth. For home cooks, dried and ground bird cherry is a treasured ingredient, adding rich flavor to pastries and pies. Today, let's dive into creating this iconic cake!

Step-by-Step Preparation Guide

Total preparation time: 8 hours

1. Step 1:

   

   Begin by preparing the sour cream frosting. This allows enough time for the sugar to dissolve and the sour cream to thicken, ensuring a smooth, rich creaminess.

2. Step 2:

   

   The night before baking, strain the sour cream using a fine cloth or colander set over a bowl, then refrigerate overnight. This process removes excess whey, resulting in a thicker, farm-fresh style sour cream by morning.

3. Step 3:

   

   Mix the thickened sour cream with sugar and let it rest for 10 minutes to fully dissolve the sugar. Refrigerate the mixture. It will initially thin out but will regain thickness by the time you assemble the cake layers. No whipping is necessary for this traditional cream.

4. Step 4:

   

   Prepare the bird cherry flour by sifting it carefully to remove any seeds. Then, pour boiling milk over it and gently heat on low until the mixture bubbles once. Stir thoroughly, then cover and let it steep in a towel for 1.5 to 2 hours until it cools, creating a smooth, chocolate-like consistency.

5. Step 5:

   

   Gather all ingredients for the cake layers, ensuring dairy products are chilled. Preparing the cream and soaking the bird cherry flour in advance saves valuable time during active baking.

6. Step 6:

   

   For the batter, beat eggs into the cooled bird cherry mixture, then gradually add sugar and kefir (or buttermilk), mixing thoroughly to combine.

7. Step 7:

   

   In several additions, sift together flour and baking powder and fold them into the batter. If using baking soda, add it immediately after kefir without neutralizing, as the acidity activates it naturally.

8. Step 8:

   

   The finished batter should be as fluid as low-fat sour cream. Slightly thicker batter can be achieved with a bit more flour, but avoid making it too dense to preserve the cake’s delicate texture. Bake promptly to retain the air bubbles that give the cake its lightness.

9. Step 9:

   

   Preheat your oven to 350°F (180°C). Pour the batter into greased and parchment-lined pans and bake for 20-30 minutes for two layers, or 60-70 minutes if baking as one. Avoid opening the oven door during baking to maintain even rising. Test doneness with a toothpick.

10. Step 10:

    

    Alternatively, bake in a multicooker with the baking function enabled. Lightly grease the bowl and dust with flour before pouring in the batter to prevent sticking.

11. Step 11:

    

    Bake in the multicooker for approximately 1 hour and 40 minutes. After the cycle, leave the lid slightly ajar to cool the cake within the device gently. The resulting layers are moist, porous, and tender. No additional soaking syrup is necessary when using the traditional cream.

12. Step 12:

    

    For variations, baking for 1 hour and 50 minutes produces slightly less moist layers that benefit from soaking syrup before assembling. These versions are excellent for creative twists on the traditional recipe.

13. Step 13:

    

    Assemble the cake once the layers are completely cooled. Use 2 to 4 layers depending on pan size (usually 7 to 9 inches). Spread a thin layer of cream on the bottom layer and press it gently onto a serving plate to secure. Then alternate layers and cream evenly, stacking them carefully.

14. Step 14:

    

    Reserve extra cream to cover the top and sides of the cake. Traditionally, the entire cake is coated with sour cream frosting. For a classic finishing touch, garnish with pine nuts, abundant in Siberia alongside bird cherry. Let the cake rest at room temperature for 1 hour, then refrigerate for 6–8 hours to allow flavors to meld beautifully.

Discover engaging topics and analytical content in Homemade Cakes as of 05-06-2024. The article titled " Discover the Timeless Charm of a Classic Bird Cherry Cake with Cream " provides new insights and practical guidance in the Homemade Cakes field. Each topic is meticulously analyzed to deliver actionable information to readers.

The topic " Discover the Timeless Charm of a Classic Bird Cherry Cake with Cream " helps you make smarter decisions within the Homemade Cakes category. All topics on our website are unique and offer valuable content for our audience.