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This heavenly cherry cake combines a moist sponge base with creamy vanilla pudding and fruity cherries. The combination of fluffy dough, velvety pudding cream, and the tangy note of morello cherries makes this sheet cake a special culinary experience.
This cake is an absolute favorite in my family. Especially the combination of homemade pudding and sour cream makes it irresistibly creamy.
Selected Ingredients
- Soft butter: Ensures a light dough
- Vanilla paste: More intense flavor than extract
- Morello cherries: Particularly flavorful due to their acidity
- Sour cream: Makes the pudding cream especially creamy
Detailed Preparation
- Dough base:
- Beat butter with sugar and vanilla paste for at least 5 minutes until the mixture is light and airy.
- Dry ingredients:
- Mix flour with baking powder and carefully incorporate into the butter mixture, do not stir too long.
- Prepare dough:
- Fold in chocolate sprinkles and spread the dough evenly on the prepared baking sheet.
- Prepare pudding cream:
- Mix all ingredients for the pudding when cold and bring to a boil while stirring constantly until the mixture thickens.
- Incorporate cherries:
- Carefully fold drained cherries into the pudding cream and distribute evenly.
My family swears by the homemade pudding variant, it makes the difference compared to store-bought cakes.
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Serving Suggestions
Serve with a scoop of vanilla ice cream, garnish with whipped cream, or enjoy plain. A cup of coffee perfectly rounds out the taste experience.
Flavor Variations
Prepare the cake with other fruits such as plums or apricots. The pudding cream can be refined with cinnamon or tonka bean.
Preserving Freshness
Keeps in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving.
After years of experience with different cherry cake recipes, this version is my absolute favorite. The combination of homemade pudding and light sponge cake makes it irresistibly good.
Important Details on Dough Texture
The dough for this cherry cake requires special attention. The butter should be at room temperature so it combines well with the other ingredients. A dough that is too cold becomes crumbly, one that is too warm spreads out. You'll achieve the perfect consistency if you take the butter out of the refrigerator about an hour before processing.
The Right Baking Temperature
The two-stage baking time is crucial for success. The first stage ensures a stable base, the second ensures perfect binding of the pudding cream. Do not open the oven during baking, as temperature fluctuations can affect the result.
Handling the Cherries
The cherries must be drained especially well so that no excess liquid gets into the pudding cream. You can ideally use the collected juice for the glaze. This enhances the cherry flavor and provides an intense color.
Perfecting the Pudding Cream
The pudding cream is the heart of the cake. It must be firm enough not to run, but creamy enough to cut well. The added sour cream makes the cream particularly smooth and gives it a pleasant tangy note.
Seasonal Adaptations
In winter, you can easily use jarred cherries. In summer, fresh sour cherries are a great alternative. These should be briefly blanched and pitted beforehand. The extra effort is worth it for the more intense flavor.
Preparation Options
The cake can be prepared in advance. The sponge base can be baked the day before. However, the pudding cream should only be prepared shortly before the second baking stage, so it maintains its optimal consistency.
Cutting Technique
Let the cake cool completely before cutting it. A sharp, slightly moistened knife allows for clean cuts. Wipe the knife between cuts for a perfect cutting appearance.
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Transport and Storage
A cake box with a high edge is best for transport. In the refrigerator, the cake should be covered with plastic wrap so it doesn't dry out or absorb odors.
This cherry cake is one of my absolute favorite recipes for family celebrations. The combination of moist base, creamy filling, and fruity cherries delights every time. With a little practice, it turns out perfectly and is guaranteed to be the highlight of any coffee table.
Frequently Asked Questions
- → Can I use frozen cherries?
- Yes, thawed frozen cherries work well too. Just drain them thoroughly before using.
- → How long does the cake keep?
- Well covered in the refrigerator for up to 3 days, it actually tastes even better on the second day.
- → Can I use other fruits?
- Yes, raspberries or strawberries are also very good alternatives.
- → Why is the cake baked twice?
- The first baking is for the base, the second is for the pudding layer to set properly.
- → Does the cake need to be refrigerated?
- Yes, because of the pudding filling, the cake should be stored in the refrigerator.