A modified version of traditional bird cherry cake made with dried, sifted wild cherry flour is one of the most incredible desserts you will ever taste.
3ounces(85 g) sliced almonds, toasted, for garnish
Instructions
Make the cherry flour
Grind the cherries as fine as possible in a spice grinder or high-speed blender.
If you use a spice grinder for the cherries, it will be very loud, and you’ll want to grind 2 or 3 tablespoons at a time. Sift the cherry flour, saving the shells to make Wild Cherry Liqueur.
Sift the all-purpose flour, salt, and baking powder together, then mix thoroughly with the cherry flour and reserve. Preheat the oven to 350°F (180°C) and butter an 8-inch (20 cm) springform pan.
Whisk the eggs and sugar until doubled in volume, about 5 minutes, then whisk in the sour cream and vanilla extract. Fold in the cherry flour mix until completely combined.
Baking
Pour the batter into the pan, making sure it’s evenly distributed (I use a small offset spatula to smooth the top, but a wet spoon also works). Bake for 25 minutes or until just set. Remove the cake and cool.
Frosting
To make the frosting, whip the cream cheese, butter, powdered sugar, salt and cherry gastrique (if you’re using it) on high until light, fluffy, and doubled in volume, about 5 minutes. Scrape down the sides of the bowl and whip the hell out of it to get it smooth.
Assembly
Now you’re ready to assemble your cake. Using a long knife, preferably 10 inches (26 cm) or longer, carefully cut the cake in half horizontally, keeping the layers as equal as possible.
Spread a generous amount of the frosting on the bottom layer of the cake (you’re looking for a good ½ inch / 1.25 cm here) then put on the top and spread on the rest of the frosting using an offset spatula or a spoon.
Gently press the almonds into the sides of the cake to help cover up any lightly frosted areas or exposed seam, then slice and serve.
Kept in the fridge, lightly covered with cling film, the cake will last for a week.
Video
Notes
Many different types of wild cherries can be used here, such as black cherries, pin cherries, or sand cherries.