Chokecherry Cake

Baking and Desserts | Russian cuisine

⏳ Time

2 hours + 2 hours

🥕 Ingredients

🍽️ Servings

Description

Chokecherry Cake

Ingredients

Chokecherry Flour - 3.5 oz
Sugar - 8.8 oz
Honey - 3.4 oz
Chicken Egg - 3 pieces
Wheat Flour - 13.4 oz
Butter - 1.8 oz
Activated Baking Soda - 0.2 oz
9% Vinegar - 0 fl oz
20% Sour Cream - 14.1 oz

Step by Step guide

Step 1

In a bowl, combine 180 g of sugar, butter, and 36 g of honey. Place the bowl over a water bath and, stirring the mixture regularly with a whisk, wait until the sugar is completely dissolved. Once the mixture becomes homogeneous, remove the bowl from the water bath. While the mixture is still warm, crack in the chicken eggs.

Step 2

Bring the mixture to a complete uniformity and resume the water bath for 5-6 minutes. Add baking soda and vinegar, which will cause the mixture to triple in volume, and stir.

Step 3

Without removing the dish from the water bath, add the chokecherry flour and half of the wheat flour, and return it to the water bath for another hour. Stirring constantly, bring the mixture to a consistency thicker than pancake batter.

Step 4

Pour the remaining flour onto the table and pour the prepared dough from the bain-marie onto it. Knead into a firm mass. Shape the dough into a log and divide it into portions. For a 26 cm cake, dividing it into 7 parts is suitable.

Step 5

Roll out one portion and shape it into a pancake, baking it in the oven at 170–356°F for 5 minutes. Stack all the baked layers and trim the edges with a knife to achieve a perfect shape. Reprocess the scraps from the layers into crumbs for cake decoration.

Step 6

For the cream, mix the sour cream with the remaining honey and sugar, then refrigerate for 1 hour. After that, whip it in a mixer.

Step 7

Spread cream on each layer and stack them on top of each other. Coat the sides of the cake with cream and cover everything with crumb topping. Leave in the refrigerator for at least one hour to allow the layers to soak up the cream.