Cherry Cream Cake

Average: 0 (0 votes)
(0 votes)
Cherry Cream Cake
share Share
bookmark_border Copy URL
Health Score:
4,9 / 10
4 h.


For the batter
4 eggs
120 grams sugar
1 packet Vanilla sugar
80 grams Pastry flour
50 grams cornstarch
For the filling
2 jars Sour cherry (about 700 grams)
8 sheets gelatin
500 grams Whipped cream
300 grams Quark
5 tablespoons powdered sugar
1 lemon (juiced and zested)
For the topping
½ packet red Pie glaze
100 milliliters Cabbage
1 tablespoon sugar
For decorating
50 grams chopped almonds
Parchment paper (for the pan)
How healthy are the main ingredients?
Whipped creamsugaralmondsugaregglemon

Preparation steps


Line the bottom of a springform pan with parchment paper.


For the batter, separate the eggs. Beat the egg yolks with half of the sugar and the vanilla sugar until fluffy.


Beat the egg whites until stiff. Sprinkle in the remaining sugar and continue beating until very stiff.


Fold the egg whites into the egg yolk mixture.


Sift the flour and cornstarch into the egg mixture and stir well.


Pour the batter into the prepared pan, smooth and bake for 25-30 minutes at 175°C (approximately 350°F), until a toothpick inserted into the center comes out clean.


Remove from the oven and let cool. Carefully remove the cake from the pan and cool on a wire rack for at least 2 hours.


For the filling, drain the cherries. Set aside 16 cherries for the garnish. Soak the gelatin in cold water. Whip the cream. Mix the quark, powdered sugar, lemon zest and lemon juice. Dissolve the dripping wet gelatin over low heat. Mix 3 tablespoons of the quark mixture with the gelatin. Stir in the remaining quark mixture. Fold in the whipped cream. Set aside 1/3 of the quark cream and chill. Fold the cherries into the remaining cream.


Halve the cake horizontally twice. Surround the lower floor with a cake ring and spread half of the cherry cream on top. Gently press the middle floor on top of the cream and spread the remaining cherry cream on top. Place the final floor on top and chill for about 30 minutes. Remove the cake ring and coat the edge and top with the chilled cream. Use a cake comb to create wavy patterns on the edge.


For the glaze, prepare the cake glaze with the juice and sugar according to the package instructions. Let cool slightly and decorate the surface and edge of the cake.


Garnish the cake surface with the remaining cherries. Toast the almonds in a dry frying pan and sprinkle around the edge of the cake. Cut into pieces and serve.