Cherry Chai Lavash
This cake by Slovak baker Lenka Gengelova is a childhood favorite. The combination of best things summer has to offer – refreshing sour cream & seasonal sour cherries. Not too sweet, tart & flavorful with a touch of saltiness from the traditional Lavash.
Ingredients
- 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/10 Tbsp heavy cream
- 50g/2 Tbsp condensed milk
- 50g/5 Tbsp Cherry Chai Jam
- 200g/ 7oz Sour Cherries (fresh or frozen)
-10g/2 tsp cornstarch
-Cocoa Powder
Directions
-Start with the cream. Whisk together sour cream, heavy cream and 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 your Sour Cherries in a small saucepan for 5-8 minutes or until they start to simmer. Once simmering, stir in cornstarch dissolved in a tablespoon of water while stirring constantly. Keep mixing and cook for another minute or until the mixture thickens up. Now take off the heat and mix in a 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 and roll each sheet tightly.
-Place 3 lavash rolls next to each other in a small loaf pan to fill up the bottom. 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.
—- Images & recipe by Lenka Gengelova —-
