Cherry Cake

Freshly picked cherries dont wait long, so we use them as quickly as possible: enjoy them fresh; make cherry soda and rolls; and on Sunday, we treat ourselves to a cherry cake. On a baked shortcrust pastry base, we layer a sponge cake batter, sprinkle it with cherries, and bake it.

Details

  • Preparation Time: 160 minutes
  • Cooking Time: 100 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

biskvitno testo

  • 300 g Butter, unsalted

  • 300 g Sugar, white

  • 6 pieces Egg, egg yolk, fresh

  • pieces Lemon zest, fresh

  • 1 pinch Salt, table

  • 6 pieces Egg, egg white, fresh

  • 150 g Flour, Wheat, bread flour

  • 150 g Koruzni škrob

  • 450 g cherries, fresh

cake base

  • 100 g Butter, unsalted

  • 60 g Sugar, white

  • 150 g Flour, Whole wheat

sprinkle

  • 4 spoon Powdered sugar

Steps

  1. Prepare the shortcrust pastry base: mix butter smoothly with sugar, sift flour over it, and knead everything into a crumbly dough. Shape the dough into a ball, wrap it in foil, and refrigerate for 2 hours.

  2. Preheat the oven to 220 °C. Roll out the dough into a round shape and place it on the bottom of a cake pan. Gently press it against the bottom, prick it several times with a fork, and bake in the middle of the oven for 15 minutes. Remove the baked base from the oven. Reduce the oven temperature to 190 °C.

  3. For the sponge cake batter, use an electric mixer to beat the butter with half of the sugar, egg yolks, lemon zest, and salt until fluffy. Beat the egg whites with the remaining sugar into stiff peaks, then gently and slowly fold them into the butter and egg yolk mixture. Sift the flour and cornstarch over the mixture and slowly fold it in. Mix until the batter is smooth and free of lumps.

  4. Sort and wash the cherries. Remove their stems and pits. Spread the sponge cake batter over the shortcrust pastry base, sprinkle with cherries, which will sink into the batter, and bake at 190 °C for an additional 70 to 80 minutes.

  5. Remove the baked cake from the oven, let it cool, take it out of the pan, dust with powdered sugar, slice, and serve.

Nutrition Information (Per 100g)

  • Calories: 421.59 kcal
  • Fat: 25.99 g
    • Saturated Fat: 15.64 g
  • Carbohydrates: 42.07 g
    • Sugars: 26.14 g
  • Protein: 5.07 g
  • Fiber: 1.32 g