Description
Amazing flavored cupcake with a hint of almond and a hint of noble dark honey. Hardly a cherry can with something to confuse. Bright, tart, alluring! The taste of my childhood. Help yourself!
Ingredients
-
Bird cherry flour
50 g
-
Flour
270 g
-
Water
100 ml
-
Sugar
100 g
-
Honey
100 g
-
Cocoa powder
2 Tbsp
-
Milk
100 ml
-
Leavening agent
10 g
-
Sour cream
3 Tbsp
-
Powdered sugar
1 Tbsp
-
Chicken egg
2 piece
Cooking
Bird cherry flour pour boiling water. Mix and keep aside. In a Cup beat the eggs with the sugar and cocoa on high speed of mixer for 1 minute.
To the cherry mass to add liquid honey. Better to take a variety of brutal, dark with bitterness. I have chestnut honey. Mix honey with infused cherry. Add to the dough along with the milk. Quickly stir.
Next, add the baking powder and wheat flour. Beat with a mixer not long. The batter runs off the spoon, shines beautifully. Put the dough in the form preliminary greased with vegetable oil, and bake the cake for one hour at 170-160 grams. Focus on dry wooden skewer.
The finished cake to cool and pour sour cream filling. To do this, whisk the cream with the icing sugar. Sour cream on top of the fill if desired, spread almond petals.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.