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Bird Cherry Cake with Sour Cream Frosting
Instructions
Mix the cherry flour with the sour cream, whisk it well with a kitchen whisk, cover with film and chill in the fridge for about 10-12 hours. The base for the cherry dough should turn out pliable, so that the layers come out tender. If the sour cream is too thick, you can replace a fifth of it with milk.
Once the cherry-and-sour-cream mixture has rested, I move on to the next stage. Crack the eggs into a mixer bowl and add the sugar. Whip them into a strong, airy mass, a thick and light foam – usually 4-5 minutes at the mixer's maximum speed.
Gradually add the cherry flour mixed with sour cream to the egg-and-sugar mass. Keep whipping at maximum speed for 2-3 minutes, until uniform. Then pour in the melted butter and the lemon juice, which helps the layers become more airy. Whip for 1 more minute.
All that is left is to fold in the dry ingredients. Sift the wheat flour combined with the baking soda into the mixture. There is no need to slake the soda – it will react on its own with the lemon juice and the acidity of the sour cream. Mix everything thoroughly with a spatula and pour the batter into a mould with parchment on the bottom. With a circular motion, level it out so the dough rises evenly. Place it in an oven preheated to 180 °C for 35-40 minutes (go by your own oven).
Give the sponge about 15 minutes to "rest" in the mould, then turn it out top-side down onto a flat surface. Do not forget to peel the parchment off the bottom. Leave the sponge to cool completely – about 4-5 hours. Then cut it into 3-4 layers with a special cake-cutting wire or a sharp knife. This cake does not need any soaking syrup – the frosting keeps the layers moist enough.
Make the frosting – take the fattiest sour cream you can find. Add the powdered sugar, going by your own taste for sweetness. With the mixer on low speed, whip the sour cream until the powdered sugar dissolves. At the end you can add a little vanillin for a more pronounced flavour.
Now begins one of the most important moments – assembling the cake. Put 1-2 tablespoons of frosting in the centre of a platter and "glue" the bottom layer to the dish. Spread 3-4 tablespoons of frosting over the top, set the next layer on – and so on through the whole cake. Cover the top layer with frosting too and smooth it with a pastry spatula or a spoon. Cover the sides with the leftover frosting as well. There should be plenty of frosting in this cake – the liquid part is absorbed quickly. If the sour cream is too runny, or there is too little frosting, the cut layers will show only a thin layer between them.
Leave the cake in the fridge for at least 3-4 hours so it can soak through and set. After a long stay in the fridge, the cream coating may turn yellowish because of the colouring action of the layers. So before serving you can refresh the outer coating with a little sour cream – to remove the yellowish tint. Finally, decorate the dessert. Fresh berries or living flowers are perfect, but you can also use jam, chocolate or dried fruit. As an option – dust the top with leftover cherry flour.
The bird cherry cake with sour cream frosting is ready to serve. Cut it with a sharp knife for a neat slice, so the layers do not get squashed. After each cut, wipe the blade with a napkin – the next slice will be neat. This cake suits not only a home tea party but also a family celebration. Its sweet, berry aroma and delicate, creamy taste will not let it go unnoticed!Enjoy your meal!
Tips
- 1
CHERRY FLOUR + SOUR CREAM FOR 10-12 HOURS – this is a must. The flour needs to "open up" fully in the sour cream, otherwise the sponge will be "grainy" and dry.
- 2
DO NOT SLAKE THE SODA – it reacts with the sour cream and lemon juice right in the batter. This gives the sponge its lift with no off-flavours.
- 3
SOUR CREAM AT LEAST 25-30% FAT – this gives a thick, stable frosting. A runny one will "run off", and the layers will stay dry.
- 4
AT LEAST 3-4 HOURS TO SOAK – overnight is better. The same principle works for other kinds of sour cream cakes.
FAQ
Where can I buy cherry flour? +
Cherry flour is flour ground from dried bird-cherry fruits. You will find it in supermarkets in the "national products" aisle, in Siberian shops and online (Wildberries, Ozon, farm stalls). The "Russky Les", "Sibirskaya Muka" and "Zemledelie" brands are good quality. The colour is brown, with no foreign specks. The smell is a characteristic "bird cherry" scent, reminiscent of almond and cherry. Store it in an airtight container in a dark place for up to a year. If it is not in the shops, order it online or make it yourself: grind dried bird-cherry fruits in a coffee grinder. There is no real substitute – only this flour gives the characteristic aroma; without it, it will be a different cake.
What can replace the sour cream in the frosting? +
Alternatives: heavy cream of 33-35% fat whipped with powdered sugar (a more airy frosting), mascarpone with sour cream 1:1 (denser, restaurant-style), cream cheese plus cream (more stable, will not "run off"), full-fat Greek yoghurt (lighter and a little more sour). Sour cream of 25-30% fat is the classic choice, with the ideal balance. Sour cream of 10-15% will not do – the frosting will be "runny". For a "lighter" version – sour cream of 15% plus 1 tsp of gelatine for stability. Do not use "vegetable" sour cream made with palm oil – the taste and texture are worse. The best brands are "Prostokvashino", "Domik v Derevne" and "Russkie Traditsii".
How long does the cake keep? +
In the fridge under film or in a cake box – 3 days. The second and third day are the peak of soaking, when the cake is at its most tender. After 3 days it may start to "release" liquid from the sour cream. In the freezer – up to 2 weeks, but thawing worsens the texture of the frosting. The best storage is an airtight container in the fridge, away from strong smells. Before serving, take it out 20 minutes ahead so the cake "warms up" a little. Do not heat it – the sour cream frosting will "run". For longer storage – freeze the assembled cake before soaking, then slice it and soak it with fresh frosting as needed.
What to serve the cake with? +
The classic tea pairing: with black or herbal tea, coffee with milk, or cocoa. With a glass of milk – the version for children. With fresh berries (bird cherry, raspberry, strawberry, cherry, blackcurrant). With a scoop of vanilla ice cream – a contrasting dessert. With a glass of semi-sweet red wine (Tsinandali, Khvanchkara) – an unusual pairing for connoisseurs. For a family celebration – decorate it with living flowers or berries. For a "spring" presentation – with a sprig of flowering bird cherry (if you can find one). Portions of 100-120 g – the cake is filling and rich. With hot herbal tea with mint – a refreshing pairing.
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