Among all the variety of cakes, biscuits are still considered a classic option, but their assortment is very large. They differ both in content and in preparation.
Very fragrant and with a rather original taste are biscuits made with bird cherry flour. For some reason they are considered a visiting card of Siberia, apparently because it is there that it grows. But Siberians, in any case the predominant part of them, are very surprised by this fact, and in their memories only pies, which once in childhood grandmother baked them with a filling of ripe bird cherry, twisted together with a bone on meat grinder.
The cake presented in this recipe is distinguished by a rare method of its assembly. Thanks to this, the cream remains inside the cake and you can take the cut piece in your hands without fear of getting dirty. The cake turns out to be perfectly soaked, which eliminates the need to use syrups, delicate, aromatic, with an amazing taste. In our family, he, without a shadow of flattery, is one of our favorites. May it be delicious for you too!
Ingredients:
For the test:
Cherry flour - 60 g
Milk - 200 ml
Sugar - 3 tbsp. l.
Wheat flour - 200 g
Chicken egg - 1 pc.
Chicken protein - 2 pcs.
Baking soda - 1 tsp l.
For the cream:
Milk - 500 ml
Wheat flour - 4 tbsp. l.
Sugar - 2 tbsp. l.
Chicken yolk - 2 pcs.
Vanillin - 0.25 tsp l.
Cognac - 2 tbsp. l.
Boiled condensed milk - 0.5 cans
Preparation:
Step 1: Prepare the ingredients for the cake.
Step 2: Sift the bird cherry flour through a sieve. Boil the milk, add flour to it, mix and leave for 20-30 minutes.
Step 3: Add a chicken egg, proteins, granulated sugar to the cooled bird cherry mass. Stir by whisking or using a mixer. Add sifted wheat flour and slaked with vinegar (6% - 1 tbsp. l.) soda, beat with a whisk until smooth, homogeneous consistency.
Step 4: Grease a baking dish (diameter 16-18 cm) with olive oil or any vegetable oil, pour the dough into it. Bake the biscuit in an oven preheated to 190 degrees (30-40 minutes). It is better to navigate by the characteristics of your oven and a dry speck. But it is important not to overdry the biscuit.
Step 5: Cool the finished biscuit for 5-10 minutes in the form, then remove on the wire rack. Wrap the completely cooled semi-finished product in plastic wrap and leave until the next day for "ripening".
Step 6: While the biscuit is "ripening", you can make a custard. It keeps well in the refrigerator without losing its appearance and taste. To do this, grind chicken yolks with granulated sugar and vanilla.
Step 7: Add cognac (can be replaced with baileys, whiskey, rum, cherry cherry amaretto, cream liqueur or balsam), sifted wheat flour. Stir, pour in cold milk and mix thoroughly again so that there are no lumps.
Step 8: Boil the cream to a sour cream consistency (20%) on the stove in a saucepan / saucepan, stirring constantly, or in cycles in the microwave. It is more convenient in the microwave: it does not burn, does not "run away", there is no need for continuous stirring. The cooking time directly depends on the characteristics of the technique. It is only necessary to thoroughly mix the cream with a whisk every minute.
Step 9: Cover the container with the finished cream with a film, laying it straight on it so that condensation does not form. Beat the cooled cream with boiled condensed milk until smooth. Cover with foil again and refrigerate until requested.
Step 10: It is necessary to make a bowl from the "ripe" biscuit, carefully removing its entire inner part, leaving only the walls and the bottom about 0.5 cm. A few spoons (3-5) of the cream can be set aside to decorate the cake. In the rest of the cream, put the inner part of the biscuit broken into pieces. Mix thoroughly so that each piece is dipped into the creamy mass. Leave for 10 minutes and stir again.
Step 11: Fold everything into the left biscuit bowl, without pressing down, but compacting so that it is even, without gaps. Leave the cake to soak, the longer the better. The next day, its taste becomes more intense, and the biscuit is perfectly saturated.
Step 12: Before serving, decorate the cake with the previously set aside cream or as you wish.
Enjoy your tea!
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