A delicious cream cake fits on every coffee table, even in summer: Our creamy cherry cake with poppy seeds is perfect for the sunny season. You can find the recipe for the fruity cake here.
Ingredients for 16 servings:
- 5 Eggs (M)
- Salt
- 125 grams of sugar
- 150 grams of flour
- 35 g freshly ground poppy seeds
- 1 level tsp baking powder
- 11 sheets of gelatin
- 350 ml Sauerkirschnektar
- 1 packet of vanilla pudding powder
- 1 packet of vanilla sugar
- 3 tbsp sugar
- 1 Zimt socket
- 375 g frozen sour cherries
- 100 ml orange juice
- 350 g Ricotta
- 3 tbsp lemon juice
- 90 g powdered sugar
- 400 grams of whipped cream
Approximately per portion:
- 285 kcal
- 14 g Fett
- 31 grams of carbohydrates
- 8 grams of protein
Preparation time:
- 60 minutes (plus 25 minutes baking time and 3 hours cooling time)
And that’s how it’s done
- Separate eggs for the biscuit. Beat the egg whites and a pinch of salt until stiff, gradually adding 50 g of sugar. Continue beating until the sugar is dissolved. Beat the egg yolks and 75 g sugar until light and creamy.
- Mix the flour, poppy seeds and baking powder, pour onto the egg yolk cream. Add the egg whites and fold in evenly with a spatula or whisk. Spread the mixture into a springform pan (24 cm ø) lined with baking paper. Bake in the preheated oven (electric stove: 180 °C, fan: 160 °C, gas: level 2) for approx. 25 minutes. Let cool down.
- Soak the gelatine in cold water. Mix 5 tablespoons of cherry nectar and pudding powder until smooth. Boil the rest of the nectar, 3 tablespoons of sugar, vanilla sugar and cinnamon. Stir in the mixed pudding powder, bring to the boil once. Stir in the frozen cherries, simmer briefly again. Pour the compote into a bowl and melt 3 gelatine leaves in it while stirring. Let cool down.
- Slightly warm the orange juice. Squeeze out 8 sheets of gelatine and melt in it while stirring. Pass the ricotta through a fine sieve. Mix together the ricotta, lemon juice and powdered sugar until smooth. Stir 2-3 tablespoons of ricotta cream into the gelatin juice mixture. Then stir in the remaining ricotta cream. Cover and refrigerate the cream until it begins to set.
- Cut the cake in half horizontally. Place the bottom layer on a cake plate and enclose it with a tall cake ring. Whip the cream until stiff and fold into the ricotta cream. Layer the ricotta cream, cherry compote and remaining bases on the lower sponge cake. Finish with a layer of cream and compote. Chill the cake for at least 3 hours.