This is the cake of my childhood – and brings back memories of celebrating birthdays and name days with my family around the table. Most of the time with this very same cake.
Traditionally we use ladyfinger biscuits instead of the lavash bread but lately, I was experimenting a lot with my recently most favorite pastry – a lavash bread. Lavash is an amazingly universal unleavened bread with origins in Armenia and Iran. Lavash is great for both sweet and savory foods and as I found out, desserts as well. Make sure to get a plain lavash for this recipe or anytime you prepare lavash sweet way.
What I absolutely about this recipe is a combination of flavors and an exotic touch of spices. I combined my sour cherries with some spiced Cherry Chai Jam from Brins and the flavor was incredible – spices in a jam provide a beautiful twist to otherwise full-bodied but plain ingredients like heavy cream or tart cherries.
This cake is a perfect combo for these hot summer days – not too sweet, tart & flavorful with a touch of saltiness from the traditional lavash. For me a perfection on the plate.
The cake is made within half an hour and must be chilled in the fridge – ideally overnight or at least for a couple of hours. Lavash will nicely soak up the cream and sour cherries reduction. Yummy.
Note: Lavash bread should be cut into rectangles of the size of your baking pan – my loaf pan was 10″ long, so I cut my bread into 10″ long rectangles. If you don’t manage to get a lavash (bread is easily available in most grocery stores), feel free to go with plain-tasting biscuits or ladyfingers – both will taste delicious.
(for baking/dessert pan size 5″x10″)
Plain Lavash Bread – 6 rectangle slices of size 5”x10” (or of a size of your loaf pan)
300g/ 10.5 oz Sour Cream
100g/ 3.5 oz Heavy Cream
50g/ 1.8 oz Condensed Milk (or Honey)
50g/ 1.8 oz Cherry Chai Jam
200g/ 7oz Sour Cherries (frozen or fresh)
10g/ 2 Teaspoons Cornstarch
- Start with the cream. Whisk together 300g of Sour Cream, 100g of Heavy Cream, and 50g of Condensed Milk (or honey) with a hand whisk or with a whisk attached to your standing mixer until you’ll get a nice & thick cream (do not overmix). Place into the fridge until ready to use
- Cook 200g of your Sour Cherries in a small saucepan for 5-8 minutes or until they start to simmer. Once simmering, stir in 10g of Cornstarch dissolved in a tablespoon of water while mixing constantly until the mixture thickens up. Now take off the heat and mix in a 50g of Cherry Chai Jam & set aside
- Prepare layers of the lavash bread (they will be easier to roll if you warm them up in the microwave/oven a little bit). Divide your warm cherries between 6 layers of the lavash sheets and roll each sheet tightly. Line your baking/dessert pan with a parchment paper or with a plastic wrap to be able to take the cake out from the pan once chilled. Place 3 lavash rolls next to each other to fill up the bottom of your pan. Spread a generous amount of cream on top of them and alternate with layers of lavash & cream – finishing with the cream. Dust with some cocoa powder and let it sit in the fridge overnight or as long as you can resist 🙂 Eat within 3 days