Bird Cherry Cake with Cherries

Ingredients

2 eggs

100 ml milk

6 tbsp brown sugar

100 g bird cherry flour

4 tbsp flour

4 tbsp baking powder

350 g cherries

3 tbsp cherry juice

3 tbsp cognac

For the frosting:

250 g heavy cream

3 tbsp powdered sugar

Preheat oven to 180°C. Sift the wheat flour and baking powder, mixing well. Beat the eggs with the sugar, add the milk. Continuing to beat, add the bird cherry flour and the mixture of wheat flour and baking powder. Let the mixture rest for 10 minutes.

Divide the batter into two portions. Pour each portion into a greased pan. You can pour the entire batter into one pan or simply cut the finished cake into two portions.

Bake in a preheated oven until done. If you're baking the cakes individually, the cooking time will be 20-30 minutes. If you're baking them all together, increase the cooking time to approximately 50 minutes. Check for doneness with a wooden skewer; it should come out clean.

Let the finished cakes cool. For the soaking, mix cherry juice and cognac. Soak the cooled cakes, using approximately 2-3 tablespoons of the soaking mixture per cake.

Make the frosting by whisking the sour cream and powdered sugar until thick. If your kitchen is hot, place the bowl of frosting in a bowl of ice. If you're using 20% fat sour cream, let it hang in cheesecloth overnight to allow the excess liquid to drain and give it a firmer consistency.

Pit half the cherries. Spread half the cream on the bottom layer of the cake, then arrange the pitted cherries on top in a single layer. Top with the second layer of cake. Spread the remaining cream on top of the cake and decorate with cherries. Refrigerate the cake overnight. Dust the finished cake with powdered sugar.

Enjoy!