Usuba
Bird Cherry Cake with Sour Cream Frosting
A delicate cake with bird cherry aroma and sour cream frosting. Dried bird cherry fruits give the dish a characteristic tart flavor and unusual color. The cake layer is soaked with whipped sour cream, sugar, and vanilla, creating a soft texture.
- Prep
- 780 min
- Cooking
- 120 min
- Total
- 900 min
- Standard serving
- 285.5 g
Ingredients
Total 8
Instructions
- 1
Step 1
Grind the dried bird cherry fruits in a coffee grinder or mill. Pour the resulting flour into a glass of warmed milk and let it infuse for 12 hours.
- 2
Step 2
Beat eggs with half a cup of sugar. Gradually add bird cherry with milk and wheat flour. The dough should turn out thick, like sour cream.
- 3
Step 3
Add a teaspoon of baking soda extinguished with vinegar to the dough. Mix thoroughly and spread onto a greased baking sheet.
- 4
Step 4
Bake for 40–50 minutes until done.
- 5
Step 5
Whip the sour cream with half a cup of sugar and vanilla.
- 6
Step 6
Take the cake out of the oven and cut it in half. Soak each half with sour cream filling and put together. Pour sour cream filling on top and refrigerate for 1 hour.
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