White Cake with Cream and Cherries

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White Cake with Cream and Cherries
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1 hr
ready in 4 h.
Ready in


For the sponge
140 grams
140 grams
1 package
½ teaspoon
1 pinch
For the cream
250 grams
500 milliliters
2 tablespoons
2 packages
3 packages
As needed
2 jars
Sour cherry (Or brandy cherries)
For the garnish
50 grams
150 grams
Almond slivers (toasted)
150 grams
1 package
1 package

Preparation steps


For the sponge: Separate the eggs. Beat the egg white until stiff with half the sugar. Beat the yolks with the remaining sugar, the vanilla sugar, and lemon extract until fluffy.Fold in the flour and the egg whites. Transfer the batter into a parchment-lined springform pan and bake at 180°C (approximately 350°F) for about 30-40 minutes. Check with a toothpick to see if the cake is finished. Remove from the oven and let cool.


Meanwhile, drain the cherries well. 

For the cream: Mix the quark until smooth with the sugar. Whip the cream with the vanilla sugar and stabilizer until stiff. Fold into the quark.

Remove the cake from the springform pan and cut into three layers. Set the springform pan ring around the bottom layer of cake and spread half the cream onto the cake. Place half the well-drained cherries on the cream. Push down into the cream and cover with the second layer of cake. Spread the remaining cream on the cake and push in the remaining cherries. Cover with the top layer of cake. Chill for 3 hours.


For the garnish: Beat the remaining cream with the vanilla sugar and stabilizer until stiff, saving a bit of cream for decoration. Remove the ring from the cake and spread the cream over the cake. Press the toasted almonds into the sides of the cake. Pipe rosettes on the surface and decorate with pistachios. Garnish with the fresh mint and chill until ready to serve.