Bird Cherry Flour Cake with Chocolate Pastry Cream - recipe with photo

Bird Cherry Flour Cake with Chocolate Pastry Cream

A stunning, juicy and very aromatic dessert! The specific taste is provided precisely by the bird cherry flour, which cannot be replaced. As an alternative to the pastry cream, sour cream frosting may be used. The recipe is designed for 6-8 servings.

Total cooking time
not set
Number of servings
6
Recipe difficulty
4 / 5
Vegetarian Nut free Halal Kosher

Ingredients

for 6 servings

  • bird cherry flour 150 g
  • milk 300 ml
  • sugar 100-150 g
  • vanilla sugar 10 g
  • eggs 3
  • baking powder 10 g
  • flour 180-200 g
  • milk 500 ml
  • chocolate 100 g
  • sugar 100 g
  • egg yolk 4
  • flour 50 g
  • sugar 50 g
  • water 100 ml
  • Baileys 50 ml
  • prunes 250 g

Instructions

Preparing the dough for the layers

Step 1 of 24

Bring the milk to a boil.

Step 2 of 24

Combine the milk with bird cherry flour and let it infuse for 2 hours.

Step 3 of 24

Beat the eggs together with sugar and vanilla sugar.

Step 4 of 24

Stir in the bird cherry mixture.

Step 5 of 24

Add flour and baking powder, then mix.

Baking the layers

Step 6 of 24

Lightly grease a baking pan with butter (a pan with a diameter of 24 cm was used in the original). Spread ⅓ of the batter. Place in an oven preheated to 180 degrees for 15–20 minutes. Prepare 3 layers in this way.

Preparing the cream

Step 7 of 24

Place the chocolate into the milk.

Step 8 of 24

Heat the mixture until the chocolate is completely melted.

Step 9 of 24

Beat the egg yolks with sugar.

Step 10 of 24

Stir in the flour.

Step 11 of 24

Mix the mixture.

Step 12 of 24

Combine the hot milk with chocolate and the egg yolk mixture. Stirring constantly, heat until the cream thickens.

Step 13 of 24

Finely chop the prunes (a few prunes can be left whole for decoration).

Preparing the syrup

Step 14 of 24

Bring the water and sugar to a boil. Cook until the sugar is completely dissolved and let it cool.

Step 15 of 24

Add Baileys.

Step 16 of 24

Soak the cake layer.

Step 17 of 24

Apply ⅓ of the cream.

Step 18 of 24

Distribute half of the prunes.

Step 19 of 24

Cover with the next cake layer and soak it.

Step 20 of 24

Spread ½ of the remaining cream.

Step 21 of 24

Add prunes.

Step 22 of 24

Place the last cake layer.

Step 23 of 24

Spread the cream over the top layer.

Step 24 of 24

Decorate to taste. I used prunes, melted chocolate and confectionery sprinkles on the sides.

Back to all recipes