This dessert is often baked in Sakhalin, Siberia and Kamchatka. It is there that bird cherry grows in large quantities. The berries should be dried and ground. The classic recipe uses sour cream, but I prefer it with butter.
Ingredients
- Bird cherry (ground) – 50 g
- Milk - 100 ml
- Kefir - 200 ml
- Chicken eggs - 2 pieces
- Flour - 160 g
- Sugar - 1 glass
- Baking soda - 0,5 tsp.
- Butter - 10 g
- Butter - 300 g
- Powdered sugar - 1,5 glasses
- Vanilla essence - 2 drops
Step-by-step cooking recipe
Sift the ground cherry to get rid of the seeds.
Pour the cherry with hot milk, cover with a lid and wrap with a towel for 2 hours.
Add lightly beaten eggs, warm kefir, sugar, soda and sifted flour to a saucepan with wild cherry. Mix everything thoroughly.
Cover the split form with parchment paper, lubricate with oil. Pour in the dough and bake for 1 hour in an oven preheated to 180 degrees.
Cool the finished cake and cut it across into 5-6 identical pieces.
Beat softened butter with powdered sugar and vanilla essence.
Assemble the cake by greasing the cakes with butter cream.
