Creamy cherry cake with pop

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Leave a Comment

Your email address will not be published.