For sponge cake:
250 g butter at room temperature
170 g sugar
250 g flour
1 tsp baking powder
1 tbsp. potato starch
120 g sugar
750 ml of milk
600 g sour cream (20-30%)
300 g of pitted cherries (frozen to thaw and drain the juice)
* For the specified number of ingredients, it is advisable to take a larger form – preferably at least 30 * 26 cm. I did not count – and I got 2 cakes – 24 * 24 cm square and round with a diameter of 21 cm. If you need a small cake – boldly reduce the number of ingredients twice.
Cooking dough. Mixer, beat butter with sugar to a creamy consistency. Add eggs one at a time, beating well after each.
Add the sifted flour with baking powder and knead the homogeneous dough.
Lubricate the baking dish with butter and cover with parchment. If the form is detachable – you can not cover. We shift the dough in the form.
We put in the oven heated to 180 degrees and bake for 20 minutes.
In the meantime, mix the milk, starch, sugar, eggs and milk in a saucepan, whisk slightly. We put on a small fire and with constant stirring (better with a whisk) bring to thicken. Add sour cream and cook, stirring, for another 3 minutes. The cream must have a consistency of very thick cream.
Remove the biscuit from the oven and spread the cream on top of it. Put berries on the cream.
Return the form to the oven and bake for another 15-20 minutes until the cream grabs.
Cool the cake in shape to room temperature, then rearrange in the fridge for 3-4 hours.
Chilled cake can be sprinkled with powdered sugar or grated chocolate.
Categories: Light Snack