This delicious cherry cake is a real labour of love – perfect for Mother’s Day, Father’s Day or any special occasion when you want to delight your loved ones. Crisp shortcrust pastry, airy milk and chocolate sponge layers and a fruity cherry layer meet a creamy filling with fine white chocolate from Rausch. The cake is crowned with a fresh cherry topping and decorative heart pralines – an elegant eye-catcher that tastes just as good as it looks.
Ingredients
Shortcrust pastry
- 120 g flour
- 40 g sugar
- 90 g cold butter
- 1 pinch of baking powder
Milk sponge layer
- 2 eggs
- 2 tbsp warm water
- 70 g sugar
- 70 g flour
- 50 g cornflour
- 1 tsp baking powder
Chocolate sponge layer
- 2 eggs
- 2 tbsp warm water
- 70 g sugar
- 50 g flour
- 20 g cocoa for baking
- 1 tsp baking powder
Cherry topping
- 300 g frozen sour cherries
- 250 g water
- 1 tbsp sugar
- 1/2 bag vanilla pudding powder
Filling
- 160 g white chocolate (Rausch) - chocolate block (please link)
- 800 g cream
- 1 1/2 sachets gelatine fix
Topping
- 300 g frozen sour cherries
- 2 tbsp sugar
- 1 sachet gelatine fix
Also
Recipe
- For the shortcrust pastry base, knead all the ingredients well. Press into a 26 cm cake tin and chill for about 30 minutes. Then bake at 175° top/bottom heat for about 15 minutes.
- For the chocolate sponge, whisk the eggs with the water and sugar until very light and fluffy. Mix the flour, cocoa and baking powder and carefully fold into the egg mixture. Pour the batter into a 26 cm cake tin lined with baking paper and bake at 180° top/bottom heat for about 20 minutes.
- Repeat the same process for the milk sponge layer and bake in a preheated oven at 170° top/bottom heat for about 10 minutes.
- For the cherry topping, mix the vanilla pudding powder with a few tbsp of water and the sugar. Bring the remaining water to the boil, add the pudding mixture and simmer briefly, stirring constantly. Then stir in the frozen cherries.
- Place the shortcrust pastry base on a serving plate and fit a cake ring around it. Spread a little fruit spread on top and place the chocolate sponge on top. Spread the cherry mixture over it and chill.
- For the filling, melt the chocolate in a bain-marie. Whip the cream until almost stiff, adding the gelatine fix as you go. Add 3-4 tbsp of the cream to the chocolate and stir to combine. Then add the chocolate mixture to the cream and whisk until fully incorporated. Spread half of the cream over the cherry layer. Place the milk sponge layer on top and spread the remaining cream over it.
- For the cherry purée, defrost the cherries and blend until smooth. Then stir in the gelatine and carefully spread the purée over the cream. Chill the cake for at least 4 hours, then decorate with the heart pralines.
After enough time in the fridge, the cake develops its perfect texture and is wonderfully easy to slice. The combination of fruity acidity, delicate chocolate notes and airy cream makes every bite balanced and special. Finished with heart pralines, this cherry cake becomes a personal gift that is sure to make an impression – ideal for showing appreciation in a delicious way.
Recipe and photos by Jana (Instagram: __herzgefluester_)
