Sour cream cake with cherries

Description

Sometimes it's nice to remember the homemade recipes of our mothers and grandmothers. This cake may seem a little naive, it does not have fashionable velours or glossy glazes, but it has an amazing combination of cherries and sour cream with a slight sourness.

Cooking

Step 1

Preheat oven to 160°C. Grease a springform pan with a diameter of 24-26 cm with butter and sprinkle with flour.

Step 2

Whisk eggs with sugar, a pinch of salt and vanilla extract. Add sour cream and mix well.

Step 3

Sift flour with baking soda and baking powder into a bowl. Add the flour mixture to the eggs with sour cream, mix so that there are no lumps.

Step 4

Pour the dough into the mold. Bake 35-40 min. Check for readiness with a splinter - a stick stuck in the cake should be dry. Cool the cake for 5 minutes. in the tin, then remove from the tin and transfer to a wire rack. Cool completely and cut into 3 cakes.

Step 5

For the cream, remove the sour cream in advance in the refrigerator, it should be very cold. Beat the sour cream and sugar on high speed with an electric mixer until the sugar is completely dissolved. Continue whisking until the cream thickens, it should stick to the whisk with a cap. Add vanilla extract.

Step 6

Put the first cake on a dish and spread with jam, and then with sour cream. Lay out a third of the cherry and cover with the second cake. Also coat it with jam and cream, lay the cherry. Cover the cake with the last layer, spread with jam and cream and place the remaining cherry. Place the cake in the refrigerator for 2 hours.

Step 7

Sprinkle the cake with grated chocolate before serving. Drizzle the cake with cherry syrup, if desired.