Cream cake with cherries


Preparation time: 35 min.
Cooking or baking time: 10 min.
Total preparation time: 45 min.

Cream cake with cherries


For the dough:

  • 100 g wheat flour
  • 100 g of butter
  • 100 g of sugar
  • 1 teaspoon Baking powder
  • 2 eggs
  • 1 pinch of salt

For covering:

  • 1 glass of cherries without stone
  • 1 pck of vanilla sugar
  • 1 pck. Pudding powder
  • 375 ml of milk
  • 2 cups of sour cream
  • 2 sachets of red cake
  • some sugar
  • 1/2 liter of cherry juice (possibly with water to a 1/2 L fill)


  1. Lay out the bottom of a springform pan (26 cm diameter) with baking paper (and cut it to size), grease the edge well.
  2. Mix the flour with the baking powder and the pinch of salt well and sift in a bowl.
  3. Add butter, eggs and the sugar and mix well with a dough.
  4. Drain the cherries and catch the juice and make up to 1/2 liter with water.
  5. Mix the custard powder with a little sugar and stir well in a measuring cup with 375 ml of milk. Cook the pudding and stir in the water bath for about 5 minutes to cool it down a bit.
  6. Mix the sour cream with the whisk with the still warm pudding and put it aside.
  7. Put the dough on the baking paper and bake for about 10 minutes on a medium rail at 200 ° C. Then place the cake bottom in the mold on a grid.
  8. Fill the pudding and sour cream mixture on the still warm cake bottom and pass well.
  9. Distribute the cherries on top of it.
  10. Boil the two sachets of cake with the cherry juice-water mixture and a little sugar and spread over the cherries while still warm.
  11. Allow the cake to cool, gently pry the edge with a knife, remove from the tin and refrigerate until ready to eat.

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