Description
A great cake for lovers of sand and berry cakes soaked in a delicate sour cream. To give this beautiful cake I want Natasha (Natalia 70). I have no close friends on the website, but Natasha I really liked in absentia as soon as I registered on the site. Natasha - you're kind, sympathetic and beautiful woman. And on the eve of Mother's day I want to say that you're still a wonderful mother, in confirmation of this wonderful story about sacrifice for the sake of the child (the story of the traffic police). Happy New year! This gift is for you. Cherry to Cherry.
Ingredients
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Sour cream
800 g
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Butter
200 g
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Flour
3 cup
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Cherry
800 g
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Soda
0.5 tsp
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Vinegar
0.5 tsp
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Powdered sugar
200 g
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Brown sugar
250 g
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Vanilla
-
Coconut shavings
50 g
Cooking
Knead the dough. It is very important that the ingredients for the dough was at room temperature. RUB the butter with 200 gr. sour cream until smooth. To make it more convenient to just normal spoon. In the original recipe the dough is not added sugar. If you want a sweet dough can add 1 - 2 tbsp. Soda Gasim Apple cider vinegar and add to batter. Vanilla mix with the flour and sift into the dough. Stir it carefully. The dough was very pliable, easy to behind hands. Wrap it in foil and in 2 hours put into the fridge.
Let's prepare the filling. Frozen cherries, pitted recline on a sieve and leave for 2 hours, stirring occasionally. Do this in order to cherry stack all the juice. In the end, mix again thoroughly and slightly press with a spoon to our cherry. If you start making the cake and the cherry you is not enough you can add the cherry jam, after her depressing.
Our dough divide into 16 pieces.
Take several pieces and roll out thinly in length, not very wide strips.
Prepare brown sugar "Mistral". I have it was even with a gift. Nice.
Each strip and sprinkle with sugar in the middle, use sugar to taste. Put the cherries and again sprinkle with sugar.
Suscipiam the dough that way.
Next, take the split mold on the bottom more than the diameter of the spread greaseproof paper, snap form. Then you will understand why we do this.
In a circle we spread our dough. Then for uniformity is slightly pressed. Seams should be on the side.
Put into the oven preheated to 200 gr. for 20 minutes. Maybe a little less, all ovens are different. After we unclench the form and along with paper send the cake to cool. Also done with two cakes. The cake should cool completely on the paper, as they are very brittle.
Make the cream. You can do your usual recipe. But I do mix 600 gr. sour cream 200 gr. powdered sugar. Whisk all the mixer. More details how to make the cream, you can see in my recipes.
Spread the first cake layer and coat it with cream. Also do with the second. The third cake we turn the bottom to the top, for greater uniformity. The cake entirely daubed with cream and sprinkle with coconut.
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