Ground bird cherry pie with sour cream. Bird cherry cake - a classic recipe with a photo

21.03.2021

When it comes to pie, do not forget that the filling plays a special role in it. The more unusual and more pleasant the taste of the combination of the dough with some kind of jam or jam, the more pleasure you will get from each piece of homemade baked goods. Therefore, we offer you a wonderful recipe for a pie with bird cherry and sour cream.

This dessert is not only delicious, but also extremely healthy. Housewives rarely think about bird cherry when they are looking for a cake recipe, but in vain! Bird cherry with sugar is an ideal filling for baking. Slightly tart and sweet and sour berry goes well with yeast dough and tender sour cream. A pie with such ingredients will turn out to be hearty and healthy. You can treat a large company with bird cherry baked goods with sour cream, and everyone will be satisfied!

Pie with bird cherry and sour cream is not so quick to cook, but quite easy. One thing is for sure: the result will pleasantly surprise you! Who knows - maybe after implementing this recipe, you will begin to use bird cherry jam in baking much more often.

Ingredients

For the test

wheat flour - 3 cups;
chicken egg - 1 pc.;
butter - 65 g;
cow's milk (3.2% fat) - 250 ml;
vanilla sugar - 15 g;
sugar - 3 tbsp. l .;
salt - 0.5 tsp;
dry yeast - 2 tsp (you can replace them with fresh yeast - 60 g).

For filling

cherry berries (can be replaced with ground bird cherry) - 150 g;
cow's milk (3.2% fat) - 500 ml;
sugar - 150 g;
chicken egg - 1 pc.;
curd cheese - 200 g.

For sour cream

sour cream (20% fat) - 400 g;
icing sugar - 100 g.

Cooking steps

Step # 1. In order for the bird cherry pie to turn out lush and airy, it is necessary to knead the yeast dough in one of the most popular ways. The recipe for such a test is simple. The main thing is to choose the right yeast. It doesn't matter whether they are dry or fresh, you will not feel much of a difference. True, with fresh yeast, the pie with bird cherry and sour cream will be more fragrant. Do everything sequentially, according to the recipe.

So, in a deep bowl, combine yeast, sugar, warm milk (but not hot!). This will be a dough for the cake. Leave the mixed ingredients alone for 10-15 minutes.

Step # 2. Break an egg into a separate bowl, add melted butter, salt, vanilla sugar. Whisk all this well with a whisk until smooth. Now add this mixture to the dough and stir. Slowly adding flour, knead the yeast dough for the pie. Remember - it should be free of lumps.

Step # 3. When you knead the dough, cover it with a napkin or towel and send it to a warm place. Let it fit until it doubles in volume.

Step # 4. While the dough is coming up, you can proceed to preparing the filling. The proposed recipe will work with any of the bird cherry jam options.

Option one. Well, if you find ground bird cherry somewhere, then you can handle it faster. Simply pour the hot milk over the bird cherry powder, add sugar and, stirring, cook the mixture for three minutes. Then leave it on for a while to steam the bird cherry.

Option two. However, if there was no ground bird cherry, or you want to use fresh berries, then we will share with you a simple recipe for bird cherry jam. Rinse the berries thoroughly and dry them (it is necessary that the excess liquid is glass).

As soon as the cherry berries are dry, pass them together with the seeds through a meat grinder two or three times. Never grind the bird cherry in a blender, do it exclusively with a meat grinder! The more times you mince the minced meat, the more tender it will be.

When the bird cherry mince is ready, in the same way as in the first version, pour it with hot milk, add sugar and cook for 3 minutes over medium heat. Remember to stir to prevent the jam from burning. After the indicated time, remove the pan from the heat. The bird cherry jam recipe has come to an end. It remains to let the future filling stand and swell.

Step # 5. Add the egg and curd cheese to the cooled milk-bird cherry mixture. Mix everything with a whisk until smooth, and then proceed to preparing the cake for baking.

Step 6. Take any form with a diameter of 24-25 cm, put the suitable yeast dough into it, forming high sides at the same time. Pour the filling on top of the dough. The recipe requires after this step to put the form for half an hour in a warm place.

Step 7. Now send the bird cherry pie to an oven preheated to 200 degrees and bake it for about 45 minutes. Then take the baking dish out of the oven and set the cake to cool.

Step number 8. Then start making sour cream. His recipe will seem simple to you, but believe me - the cream will be very tasty! Mix creamy sour cream with powdered sugar. Make sure that there is no starch in the powdered sugar! Then whisk the mixture and refrigerate it to thicken.

Step number 9. When the cake has cooled, remove the cream from the refrigerator and generously brush the baked goods with the sour cream mixture. Do not regret the cream! Then the cake will turn out to be tender and soft. You can decorate it with mint leaves or cherry berries - there are already endless opportunities to show your imagination, although the recipe itself does not need any additions, because the pie looks very appetizing anyway!

Here's the cake and ready! If you did everything consistently, then the baking according to our recipe simply must work out. Let the pie sit for a while, then cut it into small pieces and enjoy homemade baked goods. Blueberry and sour cream pie will be an excellent decoration for any festive table. Also, the delicacy is suitable as a breakfast on a weekend or for tea drinking with people close to you. Bookmark this recipe, write it down in a notebook and refer to it whenever you want to indulge in a healthy, juicy and tasty dessert!

Dried bird cherry

The bird cherry is laid out on a flat surface and dried in air or in dryers (ovens, ovens) at a temperature not higher than 40-50 ° C. During the drying process, the berries are mixed. Dried fruits have a dark wrinkled surface. The bird cherry is sorted out, separating from the stalks and removing the burnt fruits, left to dry for a while on a glazed loggia or in a shed, and then put in bags or boxes and stored in a ventilated dry room for no longer than five years.

Bird cherry flour

Berries dried in the above way are ground into flour (for example, using a coffee grinder) and stored in a dry and well-ventilated area. This product is used when baking bread or bakery products (the introduction of 25-50% of such flour is permissible). In addition, jelly is made from bird cherry flour, it is brewed as tea or fillings for pies are made.

Frozen bird cherry

The bird cherry is washed, sorted out, removing damaged berries, dried on a cloth, laid out in portioned bags, sealed (tied) and frozen.

Bird cherry jam

Sugar - 1.3 kg Water - 3 tbsp. Bird cherry - 1 kg Intact ripe berries are kept in boiling water for two minutes, put in a cooking bowl and poured with syrup (it is prepared in water, in which the berries are blanched, and then filtered through several layers of gauze). The jam is boiled in one step, removing the foam. The thickened product is placed in prepared jars and sealed.

Cherry syrup

Sugar - 1 kg Water - 1 l Bird cherry (puree) - 1 kg The berries are kept at room temperature for exactly one day, then they are poured with a small amount of water, heated to 90 ° C and boiled for 5-7 minutes with active stirring (the pulp should be separated from the seeds) ... Then the mass is rubbed through a fine sieve, sugar, water are added, boiled until tender, poured into prepared bottles and sealed.

Bird cherry rubbed with sugar

Sugar - 300 g Bird cherry (puree) - 1 kg Pure and sorted out fruits of bird cherry are boiled with the addition of a small amount of water, rubbed through a metal sieve, add sugar, mix, put in half-liter jars and pasteurize for twenty minutes.

Cherry compote

Sugar - 300 g Water - 1.3 l Bird cherry - 1 kg The berries are washed with warm water, blanched for a couple of minutes, placed in an enamel bowl, poured with hot syrup and left for 5 hours (without closing the lid). After that, the berries are removed, transferred to sterile jars, filling them by a quarter, poured with boiling syrup and rolled up. The cans are turned over, wrapped and left so for at least 8 hours.

Pouring cherry (old recipe)

Ripe bird cherry is washed, scattered on a spread cloth and left for 3 days. After that, the berries are laid out on a sieve or on a board and placed in a heated oven (oven). Shriveled, but not completely dried fruits are pounded, poured into a bottle (filling it to the very neck) and poured with vodka. After 6 weeks, pour the liqueur, add sugar (to taste) and mix. After that, the product is completely ready for use.

Bird cherry can lead to poisoning only if it is consumed fresh together with the seeds. Otherwise, this berry is absolutely safe and very useful. ...

The drinks

Coffee drink made from bird cherry flour.
Grind bird cherry flour (2 teaspoons) with sugar (to taste). Brew like coffee. Drink with milk, cream.

Bird cherry and rosehip compote.
Peel the rosehip (1 cup) from seeds, rinse thoroughly, add sugar (50 g), cherry fruits (1 cup) and cook in water (800 ml) until tender.

Bird cherry kissel
200g bird cherry berries, 20g sugar, 5g starch, 300g water Pour bird cherry berries with water and boil for 20 minutes. Mix thoroughly and separate the pulp of the berries from the seeds through a sieve. Add sugar and starch diluted in a little water, bring to a boil and remove from heat. Serve hot or chilled.

Bird cherry kissel from flour.
To do this, 0.5 cups of bird cherry flour, brew 0.5 liters of boiling water and stir thoroughly. Pour this mixture into a saucepan with 1 liter of boiling water, add 2 tbsp. l. honey and 1 tbsp. l. (with a slide) of starch, diluted in a small amount of water. Bring the kissel to a boil and remove from heat.

Bird cherry kvass
Option 1. Rinse fresh fruits of bird cherry with cold water, put in an enamel pan, cover with sugar, cover with a napkin and keep at room temperature for 12 hours. Then mix everything, add warm water, add yeast, sugar and leave for 12 hours to ferment. Strain, pour into a three-liter glass jar, leave in the room for 2 days, then store in a cool place. To prepare kvass, you need: 600 g of bird cherry (3st), 3 l of water, 300 g of sugar, 10 g of yeast.

Option 2. Pour dried bird cherry (500 g) with water (4 l), heat to a boil, cook for 20 minutes, cool (in air), add 300-400 g of sugar and leave for 12 hours, then add 2 liters of warm water, add 200 g sugar and 10 g yeast and leave for 12 hours to ferment. Strain and pour into bottles. After 2-3 days, the kvass is ready.

Filling for bird cherry pies.
Option 1. Grind bird cherry flour (250 g) with sugar (15 g), add malt (25 g) and, adding water, bring to the consistency of the filling.
Option 2. Blanch fruits of bird cherry (500 g) for 2 minutes, drain the water. Rub the fruits through a sieve (to remove seeds), add sugar (50 g), grind.

Pies, cakes, etc.

Pie with cherry filling
Prepare yeast dough. Sort the bird cherry, crush in a mortar, put in a saucepan, add a little water, sugar and boil for 5-7 minutes, let cool. Roll out the dough into round cakes, put the prepared filling in the middle, fold the edges, grease with an egg. Bake in the oven or in the Russian oven. Bird cherry berries can be boiled and minced.

Cake "Smile of a Negro" from ground bird cherry
To prepare the dough, pour 1 cup of ground bird cherry with 1 cup of sour cream and leave for 2 hours. Mash a couple of eggs with 1 cup sugar, then mix gently with the bird cherry. Add baking soda 1 teaspoon, slaked with vinegar 3%, wheat flour 1.5-2 cups and knead not too thick dough. Bake the crust, pouring the dough into a greased pan, until the bird cherry aroma appears.
Cut the baked crust in half horizontally, layering 0.5 kg of whipped sour cream cream with 1 glass of sugar.

"Uralsky" cake with bird cherry
Dough: eggs 2 pcs., Sugar 1.5 tbsp., Butter 100 g, kefir 1 tbsp, bird cherry 0.5 tbsp., Semolina 0.5 tbsp., Flour 1 tbsp., Soda 1 tsp., lemon acid. Cream: sour cream 1 tbsp., Sugar 0.5 tbsp.

Grind eggs with sugar, add melted butter, kefir, bird cherry, semolina, soda, citric acid, add flour. Knead the dough, bake a few cakes. Smear the cooled cakes with sour cream, decorate the top with fresh or canned berries.

Bird cherry and apple compote
[show] 200 g of bird cherry berries and 150 g of sliced apples, pour a liter of cold water, add 60 g of sugar and cook until tender, until the fruits become soft.

Shangi with bird cherry

Filling: 250 g dried bird cherry, 50 g sugar.
Boil dried bird cherry and mince, add sugar or crush in a mortar, adding sugar and water, and boil for 5-7 minutes, cool.
Roll out the pastry with yeast into flat cakes, put the prepared filling in the middle, fold the edges and grease with an egg. Bake in the oven.

Bird cherry flour can compete with the best French baked goods due to its delicate almond flavor.
Fortunately, it is not difficult to find it on sale now, when you meet it - be sure to buy it! Today I will tell you about another favorite recipe: bird cherry pie with sour cream.

Bird cherry pie recipe:

For cakes:

Eggs - 2 pcs.
Brown sugar - 100 gr.
Flour - 100 gr.
Bird cherry flour - 60 g.
Sour cream - 200 g.
Soda - ½ tsp

For the cream:

Fatty sour cream (30%) - 200 g.
Powdered sugar - 1 tbsp. l.
Vanilla - 1 pod (can be substituted with artificial vanilla)

For glaze:

Powdered sugar - 150 g.
Boiling water - 1 tbsp. a spoon
Chocolate - 25 g.
Amaretto - 1 tbsp. spoons
Almonds for sprinkling - 30 g.

How to cook:

Stir the bird cherry flour with sour cream and let it stand.

Beat eggs with sugar until the mixture becomes lighter, then add the bird cherry with sour cream, as well as flour and soda. Stir.

Pour the bird cherry pie dough into a baking dish and bake for 30 minutes at 180 C.

When ready, remove from oven and let cool for 5 minutes.

Flip the biscuit onto the wire rack and let the bird cherry pie cool completely.

Let's prepare the cream. Mix sour cream with powdered sugar and vanilla.

Cut the bird cherry flour pie into three layers of equal thickness.

Layer the cakes with sour cream.

Prepare the chocolate frosting for decoration and impregnation: melt the chocolate. In a separate bowl, mix the liqueur with the powdered sugar, pour into the chocolate, stir.

Pour the chocolate icing into the middle of the cake and spread. Top with the remaining sour cream.

Fry the almonds in a dry skillet and cut into large pieces. Decorate the cake.

Cooking secrets:

So that the biscuit is not very dry, you need to immediately soak it with sour cream after baking. And if you put this pie in the refrigerator overnight, you get a tender (but elastic) biscuit with a bright bird cherry aroma.
I am often asked how and what does bird cherry baking smell like? The aroma of bird cherry flour baked goods has nothing to do with the smell that makes you dizzy in spring. The bird cherry pie smells like almonds and cherry pits.
Bird cherry goes well with prunes. You can put chopped prunes in the layer of cakes.

Pie cream options

Not only sour cream is very well suited for such baked goods, but also the following options:

- Chocolate cream

Break into pieces 100 grams of milk chocolate. Heat the cream (100 g) on the stove, pour in the chocolate and stir until completely dissolved in the cream. Layer the cakes with the resulting cream.

- Lingonberry cream

This cream turns out to be so delicate and lush that it can be called a mousse.

To prepare it, take 200 g of lingonberries and grind in a blender. Pour the crushed berries into a small saucepan and cover with water. Bring to a boil.

Then strain and return to the pot, add sugar and bring to a boil. Add semolina (35-40 g) in a thin stream, stirring constantly, cook for 15 minutes, stirring constantly.
Cool the finished mixture (after cooling, the mixture will thicken). Lingonberry mousse is ready!

To make a pie with bird cherry and sour cream

Sometimes they send me such interesting questions, for example, one girl asks if it is possible to cook with bird cherry flour, her berries are considered poisonous. You can eat bird cherry, pies and delicious pies are made with berries, there is a lot of it in Siberia and every Siberian will tell you how delicious it is.

- Can you make such flour yourself?

I haven't tried it, but I've heard that bird cherry seeds are so hard that a coffee grinder may not be able to handle them. And there is also a story that says that in the old days, villagers came to the mill on a specially designated day for them and gave their dried bird cherry for grinding. So that's it -).

- Do baked goods from such flour crunch on your teeth?

Yes, it crunches a little. But if you additionally sift the flour through a fine sieve, the crunch will not be felt.

- Do I need to brew bird cherry flour with boiling water or hot milk?

This recipe is unnecessary. There are many different baking options on the Internet, all of them differ only in that in some, flour is brewed, while in others it is not.

- What size mold is used in this recipe.

Round shape with a diameter of 20 cm.

I would be very glad to receive your feedback, photos of what happened, any feedback on the recipe!
Today I offer the following bird cherry pie to my collection of video recipes, which the chef serves with a scoop of ice cream! By the way, the combination of chocolate, bird cherry and ice cream is very advantageous, take note.

There is a sign among the people that colds come to the color of the bird cherry. This year the weather was joking and came not only with a cold, but also with a snowstorm. Looking at the dreary twigs of bird cherry in a vase, I really wanted a delicious bird cherry pie with hot tea. And what kind of cake is obtained according to this recipe - tender and so juicy, with a delicate cherry taste, that it is difficult to resist the temptation to cut off another piece.

The set of ingredients can be supplemented with fruits or berries as desired. In my opinion, banana, cherry, pineapple and maybe even an apple, but tender in structure, are perfect. Sour cream is suitable for any fat content, but not less than 15%. The higher the fat content of sour cream, the more calories. ;)

And even before the ugliness, I wanted variety. I propose not to cut the pie into layers, but to arrange it a little differently, but how exactly, I will share below. To be honest, I can’t even figure out whether it’s a pie or a cake! It is quite possible to serve it on a festive table, and not only for tea on gray weekdays. Let's try together!

Pies, lush, soft, the very ones with which, as you know, a red hut is the best decoration for any hospitable table. With what just do not make them! The list is endless. We will focus on a rather rare version of the wild berry filling - the famous bird cherry, which blooms towards a cold snap and the taste of which, tart and sweet with a slight bitterness, is so pleasant.

Bird cherry jam for pies

The most elementary bird cherry filling for all sorts of baking is jam. This is a ready-made product that you just put in the dough and put in the oven. How to prepare it for future use? The collected berries are removed from the brushes, sorted out, then blanched in boiling water for 2-3 minutes for softness. On the same water, you can cook and from which you get an excellent filling of bird cherry. The consumption of products is as follows: for each kilogram of berries, at least 1.3-1.5 kg of sugar and 600 g of water are required. Pour the berries with hot syrup, let the jam boil again, and then keep on low heat, stirring and skimming until the dessert is ready. To make the future bird cherry filling for baking tastier, you can add a couple of grams of citric acid to the berries during cooking. When the syrup reaches the desired thickness and will "set" and not spread, transfer the workpiece to sterilized jars and roll it up. Another tip: since this is not just jam, but the filling of bird cherry for pancakes, pies, cookies, then at the very end put a little vanilla sugar in the bowl with the berries. Thus, this dessert itself will already smell like baking!

If the filling of bird cherry for a pie in the form of jam turned out to be liquidish, you can do this. First, place the contents of the jar in a colander, which is placed over the saucepan. The syrup will drain, and the berries can be safely put into the dough. Secondly, there is another way to make bird cherry filling more tender and tastier. Wipe the berries through a sieve and add grated cottage cheese to them. Or whisk the cottage cheese with bird cherry syrup. The air mass will taste very pleasant. If it doesn't seem sweet enough, add a little sugar while whisking.

Dried bird cherry

The filling of bird cherry for a pie, made from dried berries, is considered tasty, preserving all vitamins and useful properties. Where to start in this case? Of course, from the fruits themselves. True, you can buy packets of berries at the store. However, everything that is done with your own hands is undoubtedly tastier and better quality. Put the collected, sorted out and washed bird cherry on baking sheets in a layer not thicker than 2 cm and dry in several stages in an oven heated to + 50-60 degrees. Turn it over periodically. When the berries wrinkle, a bloom of sugar crystals will appear in their folds, and they themselves will acquire a tart-sweet taste, let them cool, pour them into paper bags and store in places inaccessible to dampness. A very unusual filling of ground bird cherry is made from such berries. But more on that below. And how to use dried? About the same as raisins! That is, if you need to add berries to any dish, just steam some of them in hot water. The bird cherry will swell. Then you can grind it with the same cottage cheese. Or add to any fruit filling.

Ground bird cherry

The stuffing of ground bird cherry is a rather complicated product, first of all, in its production. Although in Russia from time immemorial it has been used for various kinds of baking. To get such a filling, you need to grind the dried berries in a coffee grinder together with the seeds into a powder. It turns out the so-called It can be put into the dough, mixing it with ordinary wheat. Or you can make a souffle filling. To do this, pour the same amount of hot milk into 100 g of flour, boil for a minute or two and let cool, brew, swell. Add sugar to taste, beat in an egg, put 150 g of curd mass, beat everything with a mixer or a whisk. This filling is suitable for biscuit dough pies.

Fresh berry filling

Here's another healthy recipe, albeit a bit time consuming. Prepare the collected berries for processing. Scroll them several times in a meat grinder (at least 4 to grind the bones well) and cover with sugar. Take food in a ratio of about 1 to 2, that is, for every 1 kg of berries, 2 kg of sugar. You can add a little ground lemon for flavor.