Bird cherry pie with whole grain flour. Bird cherry cake - classic recipe with photo

Bird cherry flour can compete with the best French pastries thanks to its delicate almond aroma.
Fortunately, it’s not difficult to find it on sale now; when you see 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 the cakes:

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

For cream:

Fat sour cream (30%) – 200 g.
Powdered sugar – 1 tbsp. l.
Vanilla – 1 pod (can be replaced with artificial vanilla)

For the glaze:

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

How to cook:

Mix bird cherry flour with sour cream and let it stand.

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

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

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

Turn the sponge cake out onto a 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 chocolate glaze for decoration and dipping: melt the chocolate. In a separate bowl, mix liqueur with powdered sugar, pour into chocolate, stir.

Pour chocolate frosting into the middle of the cake and spread. You can put the remaining sour cream on top.

Fry the almonds in a dry frying pan and cut into large pieces. Decorate the pie.

Cooking secrets:

To prevent the sponge cake from becoming too dry, you need to immediately soak it in sour cream after baking. And if you put this pie in the refrigerator overnight, you will get a tender (but at the same time elastic) sponge cake with a bright bird cherry aroma.
I am often asked how and what does bird cherry baking smell like? The aroma of baking made from bird cherry flour has nothing to do with the smell that makes your head spin in the spring. 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 goes very well with such baked goods, but also the following options:

- Chocolate cream

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

- Lingonberry cream

This cream turns out so tender and fluffy 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 pan, add sugar and bring to a boil. In a thin stream, stirring constantly, add semolina (35 -40 g), 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 whether it is possible to cook with bird cherry flour, its berries are considered poisonous. You can eat bird cherry, they make pies and delicious pies with the berries, there is a lot of it in Siberia and every Siberian will tell you how tasty it is.

Is it possible to make this flour yourself?

I haven’t tried it. I 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, village residents came to the mill on a special day set aside for them and gave their dried bird cherry for grinding. So here it is -).

Will baked goods made from this flour be crunchy on the teeth?

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

Is it necessary to brew bird cherry flour with boiling water or hot milk?

No need for this recipe. There are many different baking options on the Internet, all of them differ only in that some brew the flour, while others do not.

What size pan 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, and any feedback on the recipe!
To add to the collection of video recipes, today I offer the following bird cherry pie, which the chef serves with a scoop of ice cream! By the way, the combination of chocolate, bird cherry and ice cream is very winning, take note.

Siberian...bird cherry pie...

For the test you need:
1 kg flour
0.5 liters of milk
fresh yeast – 60 g (you can use dry yeast 11 g)
5 eggs
70 ml vegetable oil
1 tbsp. Sahara
10 g salt
We will make the dough using dough. To do this, dissolve the yeast in warm milk (about 37 degrees). It is better to choose fresh yeast. If this is not possible, you can replace them with dry ones. Then add 1 dessert spoon of sugar and flour (about 300 g). Stir thoroughly until smooth, breaking up all lumps. Cover the pan with a towel and leave it warm.
While the dough is rising, prepare the filling. For this you will need:
2 cups bird cherry flour
sugar – up to 1 cup
1 cup boiling water
Steam the bird cherry flour with boiling water and leave to swell for an hour. After this, add sugar. For those with a sweet tooth - about a glass. If you don't like sweets, add according to your taste.
Let's return to the dough. First it will rise and then settle, which means you can knead the dough. Beat in the eggs, add the remaining flour, sugar and salt. Mix everything well. Add vegetable oil, knead again, leave to rise for 10 minutes. After this, leave in a warm place so that the dough rises. It will need to be kneaded two to three times.
When the dough has risen, divide it in half. Roll out one part with a rolling pin and apply bird cherry evenly. Roll out the second half of the dough into strips. Cover the pie with them in the form of a lattice, brush with beaten egg and place in the oven.
Bake for about 45 minutes. You can check readiness with a toothpick. Grease the cooled pie generously with sour cream, after beating it with sugar (100 g of sugar per 0.5 kg of sour cream). Let cool in the refrigerator until the sour cream hardens. The pie is ready!

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And this has nothing to do with the first recipe, but I liked the description so much...it just brought back memories from childhood...

Siberian pie with ground bird cherry and sour cream
This pie has a long history... Let's start with the fact that Siberia, although a generous land, is unique and harsh... Why is it that no one even suspects that bird cherry can be harvested for the winter, but Siberian women consider it an ordinary thing?! In Siberia, our summer is not so long, and therefore many fruit trees simply do not have time to ripen, so the Siberian housewife does everything she can to grow and ripen during our short summer!

Well, about the medicinal properties of bird cherry - this is a completely separate conversation, which is why bird cherry berries have always been harvested from us! Another feature of Siberian preparations is that we often prepare “live preparations” from berries - they simply grind the berries in a meat grinder or crush them with a masher and generously sprinkle them with sugar. This is what they do with bird cherry. But since the bird cherry is ground together with the seed - it is impossible to separate it from the pulp - then they grind it 2 times, or even three. This preparation is very unique in both taste and color! But whoever tried it will never forget this aroma! And this is where the MYSTERY of Siberian bird cherry pie begins!

My grandmother, Ukrainian by origin, made shangi with bird cherry and sour cream! It was something!!! I will remember their splendor, taste and aroma for the rest of my life! Many years have passed and now, already quite an adult, I met this fragrant pie in Krasnoyarsk in one of the eateries on Mira Avenue, when I was studying in absentia. It was amazing! It was just a fabulous meeting with a fairy tale from distant childhood! Needless to say, when I came to the session twice, I certainly stopped by and ate my fill of this divine pie!

And then I somehow forgot this taste, but I started making yeast pies precisely because I somehow got such a miracle of bird cherry jam on the eve of my mother’s arrival to us when we served in Kazakhstan - and I wanted to surprise her with our pie!

And recently in the store I saw bird cherry flour - perhaps we had it before, I just didn’t pay attention to it, but now the time has come, so to speak! And I started looking for a pie recipe on the Internet! NOOOOO, girls, REAL SIBERIAN PIE is not a cake where bird cherry is poured into flour…. Siberian pie is a yeasted butter dough, it is steamed bird cherry flour and then mixed with sugar! And on top of this whole miracle is covered with a thick layer of very fatty sour cream, also whipped with sugar! THIS IS A SIBERIAN PIE! And since I didn’t find anything familiar, I cooked my pie from memory...
So, we will need about 1 kg of flour, 3 eggs, butter - 200 g, about a glass of sugar, a pack of dry yeast - 10 g, (I added a little more - not all yeast can rise the dough, so not to take risks - I was playing it safe), 1 glass of milk. A little salt - to taste. For coating the pie: a bag of bird cherry flour (I didn’t look - how many grams there are), 0.5 cups of sugar, sour cream - 1 cup and for sour cream also 0.5 cups of sugar.

We start the dough on water. After the dough has risen, add flour, pour melted butter, warm milk, sugar, salt, eggs into the dough, knead the dough, regular yeast dough - so that it doesn’t stick to your hands, but it’s not too tight, and let it rise. Then put it into the mold again, let it rise and bake in the oven for 40 minutes at 200°. We check with a wooden stick, if the dough is damp inside, place a bowl of water on the bottom of the oven, cover the top of the pie and reduce the heat in the oven to 120°.

Let the finished pie cool. First, grease the top of the cooled pie with bird cherry and sugar, and without sparing it, add a layer of sour cream and... Bon APPETITE!!!

P.S. I cut the pie in half and since I took only one packet of flour, and this turned out to be not enough for me, I added blueberry jam to the cherry! And the top was classic - bird cherry with sour cream! It is better to leave the dough overnight for proofing - just like for Easter cakes! I did this in the morning and the dough did not proof as it should - it turned out a little heavy - whoever cooks understands what I mean! Happy kneading and baking to you!
http://clubs.ya.ru/4611686018427457851/16610
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And here's another story:
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The story of how we collected bird cherry

As a child, my mother often made bird cherry pies. We, the children, collected bird cherry ourselves. She grew up in water meadows. There were a lot of bird cherry trees along the banks of the river. For us it was both fun and work. Whole groups of us went to pick berries, climbed trees, sat on branches and swung on them like monkeys. Bird cherry was collected in three-liter cans that hung around our necks. We climbed trees with these beads.

At the same time as the bird cherry was collected, black and red currants were collected. Currant bushes were usually located under bird cherry trees or somewhere nearby. For some reason we call red currants “brambles”, although in fact “brambles” are a type of blackberry. We loved to eat fresh berries with honey, for some time we had our own bees, but it was troublesome to deal with bees and therefore hives we transported the bees to another village, to my grandfather. And in the future we carried honey from my grandfather.

During the season we collected quite a lot of bird cherry, at least our parents did not collect berries, we collected enough. The bird cherry brought was dried, and then the father made arrangements at the mill to have it ground.

My dad often took me with him. So I went with him to thresh bird cherry. The mill stood at the dam, water fell from a height onto a mossy wheel and it spun, transmitting its rotation to the millstones with the help of gears, chain and belt drives. Millstones are round stones that grind grain or bird cherry when they fall between the millstones. There was always a rumbling noise at the mill from working mechanisms.

When we came home from the mill and brought half a bag of ground bird cherry, my mother prepared this mixture for us; she took the bird cherry, brewed it with boiling water, and added sugar. We sat down at the table. Mom put sour cream, a prepared mixture of bird cherry and sugar, and fresh bread on the table. We sat down at the table and it was impossible to drag us away from this delicacy by our ears.

Pies of this shape are called “scallop pies”, since in appearance they look like cockscombs. This is one of the easiest ways to make baked pies. Such products are especially beautiful if you trim the gluing edges with a curly wheel.

The filling can be anything, but I suggest you make it from dried bird cherry flour. If you are lucky enough to buy already ground bird cherry, then the filling can be prepared in a matter of minutes, but if you have fresh berries, then it will take much longer to prepare. Fresh bird cherry is washed under running water, dried on a napkin and placed in a warm oven until completely dry. After this, the berries are cooled and ground (or in a coffee grinder) into flour.

Bird cherry filling is still exotic in Europe. Products made from it (pies, pies, rolls) are most often prepared in Siberia and the Urals. I really liked it, try it too!

Ingredients

Dough:

Premium wheat flour 400 g
Dry instant yeast 6 g
Chicken eggs 1 pc.
Butter (margarine) 75 g
Milk (whey) 250 ml
Granulated sugar 2 tbsp. spoons
Salt 0.5 teaspoon

Filling:

Dry bird cherry flour 175 g
Granulated sugar 75 g

For finishing and baking:

Chicken eggs 1 pc.
Refined sunflower oil 1 tbsp. l.

How to make pies filled with dried bird cherry

Beat the egg with salt.
Dissolve sugar in warm milk (35°C).
Sift the flour through a sieve, add instant yeast and mix.
Grate butter or margarine into the flour mixture on a coarse grater, add the beaten egg and pour in milk and sugar in portions while stirring.
Knead the dough with your hands for about 20 minutes. It should not be dense, but elastic, and not stick to your hands. Roll it into a ball, place it in a bowl and cover with a linen napkin.
Leave the dough for 1 hour in a warm place until it doubles in volume.
Pour a small amount of boiling water over the bird cherry flour, cover with a lid and simmer over low heat until the mass thickens.
Add sugar to the hot paste.
Mix the filling thoroughly until the sugar is completely dissolved.
Divide the dough into small balls the size of a walnut.
Roll the balls into flat cakes and place 1 teaspoon of bird cherry filling on them.
Form the pies into large dumplings, cut with a zigzag wheel and place on a greased baking sheet. Leave the products to proof for 15–25 minutes, and then brush with lightly beaten egg.
Bake the pies until browned. Sprinkle the finished pies with warm water and cover with a towel for 10 minutes.
Cool the pies and serve with tea, coffee or other drinks.

I don’t know about you, but I’ve probably never eaten anything tastier in my life. It turns out that our ancestors also have amazingly tasty unusual dishes, but for some reason everyone has forgotten about them. Today I propose to prepare a completely unusual pie with ground bird cherry and then you will find a step-by-step recipe with photos. If you've never made this dessert, you've missed out on a lot, and to be honest, I don't understand how anyone could forget about it.

By the way, the pie is made from bird cherry flour. Bird cherry flour is made from dried bird cherry berries that are ground. You can make this flour yourself by grinding dried berries in a coffee grinder several times.

The taste of the pie is very similar to almond dessert, although no nuts are added to it. Although, if you want, you can add nuts.

How to make bird cherry pie

Products

For the test

Flour – 1 cup
Milk – 1 glass
Sugar – 0.5 cups
Bird cherry flour – 1 cup
1 egg
Soda – 1 tsp.
Lemon juice to extinguish soda, or vinegar
Vanillin
A pinch of salt

Step-by-step recipe for making bird cherry pie

First, we need to brew the bird cherry flour and let it sit for a while. To do this, put the milk on the fire and bring to a boil.

Pour dried bird cherry (flour) into boiling milk and stir without removing from heat until smooth. Remove the mixture from the heat and leave it for a while to cool.

Break the egg into a separate bowl where we will knead the dough.

Pour sugar into the egg and beat with a whisk.

Pour the flour into the beaten egg and sugar in small parts and knead the dough. The dough should look like crumbs.

Pour the brewed bird cherry into the dough and mix everything thoroughly.

At the end, add soda slaked with lemon juice and mix everything well. Leave the dough alone for 10 - 15 minutes and in the meantime you can turn on the oven and preheat it to 200C.

Pour the resulting dough into a greased pan and place in a hot oven. Bake until done.

You can check the readiness of the pie with a wooden toothpick.

Leave the finished bird cherry pie in the mold to cool. Then, transfer it to a flat plate and you can decorate it to your liking. For example, you can simply sprinkle powdered sugar on top of the cake, or you can pour melted chocolate over it. If you want, you can make this pie with bird cherry and sour cream. Just mix sour cream with sugar, cut the cake into 2 parts and brush with sour cream.

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2016-05-17T04:00:14+00:00 admin bakery [email protected] Administrator Feast-online

Compound

Our wise ancestors would not have done anything for nothing and certainly would not have paid so much attention to a useless product. Bird cherry flour is a storehouse of vitamins and microelements. It contains natural fruit acids - malic and citric, rutin. In addition, it contains almost all the vitamins necessary to maintain immunity (A, C, E, all group B) and useful minerals. These are potassium and calcium, zinc and magnesium, selenium and copper and many others. If nowadays you can buy ready-made multivitamins at the pharmacy, then previously the only source of nutrients in the winter were summer preparations, including bird cherry flour.

Ground berries

Indeed, they are the basis for the preparation of this valuable raw material. True, today it is much easier for consumers to acquire this product. Bird cherry flour is sold in stores, pharmacies and markets. Now you don’t have to make tedious trips to the forest, but if there is a large tree growing near your house, you can try to make a valuable product with your own hands.

To do this, you need to wait until the bird cherry berries are completely ripe. This usually occurs in August or September. Wash them and lay them out to dry in the sun or in the oven. But the temperature should be minimal, no more than 45 degrees, otherwise the berries will burn and become bitter. It would be a shame to ruin such a valuable product. When the bird cherry dries and becomes similar to black peppercorns, it will need to be crushed using a blender or meat grinder. Pour the resulting powder into a clean jar and cover with a natural cloth. In this form, bird cherry berries can be stored for up to 12 months.

Ready-made offers

If it’s winter outside, and you’re passionate about delicious baked goods, you don’t have to wait until next season to make something like this. Today, bird cherry flour is freely sold in stores. What it is made from in production, of course, will remain a mystery until the end. You just have to trust the composition indicated on the packaging. Perhaps the berries here are diluted with some other, neutral fillers in the form of bread crumbs. All we have to do is look for a trusted manufacturer and trust the information on the packaging.

Taste properties

Flour from bird cherry fruits has an original bitter taste. It can be confused with almond. But at the same time it also has a sweetish fruity note. Connoisseurs say it's pure blueberry flavor. It is almost impossible to use it in its pure form, and it is not necessary. This flour does not have gluten, which means the dough will be very difficult to form. Yes, and its properties are different. Baking with bird cherry flour acquires a pronounced taste and aroma of almonds with a chocolate color. It can be used to make pies and cakes, muffins and other products. It is often added even to bread. After analyzing customer reviews, we identified the S. Pudov brand, which is especially popular. Therefore, if you have never bought this product in a store before, you should start with a proven one.

Flavored bread

Today, almost everyone has bread machines at home, which greatly facilitate the production process. Homemade soft and fragrant buns melt in your mouth, filling your home with unique comfort. At the same time, you can add a new note to the bread if you have bird cherry flour. The recipes that we present today are proven and not at all complicated, so feel free to take them into your piggy bank.

You can use the basic recipe as a base. For 1 kg of flour you will need 620 ml of warm water, 30 g of fresh yeast, a tablespoon of sugar and a teaspoon of salt. The first step is to dilute the yeast and sugar with water and leave for a few minutes. After this, start kneading the dough, gradually adding flour. To give it a subtle fruity aroma and improve its taste, simply replace 0.5-1 cup of regular flour with the same amount of bird cherry flour.

Sweet pastries

Where this product should show its best side is in the production of pies and muffins. Just imagine how the sponge cake will be transformed if part of the flour in its composition is replaced with dried bird cherry! Fantastic almond aroma, luxurious chocolate color... Your family will be delighted. Add cherry filling to this and pour chocolate on top - and you can serve the treat even on a holiday.

We'll talk about the cake a little lower, but for now we'll tell you how to prepare an original breakfast. Fruity flavored pancakes are very easy to prepare. To do this you will need 400 ml of milk, 60 g of bird cherry flour and 120 g of wheat flour, soda and salt, a tablespoon of sugar and 1 egg. Add a little butter to taste, mix thoroughly - and you can start baking. These pancakes go best with sour cream and fresh berries.

Bird cherry cake

Again, nothing complicated, and the result is fantastic. You will need 0.6 cups of wheat flour and 60 g of bird cherry flour. As a base you will need 0.6 cups of sour cream and granulated sugar, 2 eggs and a pinch of salt. You will need to beat the eggs with sugar, add sour cream and bird cherry flour, and then the rest of the ingredients. Fill the dough molds with the dough and bake in the oven until done. Check with a splinter.

Birthday cake

What could be better than a fragrant cake made from bird cherry flour? You will need 3 egg yolks. Grind them with 200 g of sugar. Now add 2 glasses of milk to them, in which you need to dissolve a teaspoon of soda. Now add 2 cups of ground bird cherry and a similar amount of wheat flour. The final touch is three beaten egg whites. The consistency is quite runny, but that's not a big deal. Pour the third part of the dough into the mold. It will need to be baked for about 30 minutes at 180 degrees. Bake two more cakes in the same way. All that remains is to soak them in sweet syrup and grease with currant jam. And if you like a richer taste, then add a little cognac or rum.

The result is a rather large and very tasty cake, which can be left as is or made more festive. To do this, you can decorate it with whipped cream or chocolate. This combination is very successful.

Contraindications

Despite all its usefulness, not everyone can eat this berry. Ground bird cherry is contraindicated for pregnant women, as well as those who are just planning to become a mother. During lactation, dried bird cherry can be consumed only in very small quantities, and it is better to completely abandon it. You should not give products made from it to small children. In addition, individual intolerance is possible, so if you are prone to allergic reactions, introduce it into your diet little by little.

Instead of a conclusion

Bird cherry flour will become a new and very appropriate note in most sweet dishes. All baked goods with this additive turn out simply fantastic. Today we have given only a few recipes, but ground bird cherry can be added to almost any dough. Do not forget that bird cherry flour alone cannot be used - only in combination with wheat or any other flour. The delicate taste and aroma of the product goes well with fruit fillings, especially currants and cranberries.