The cake pans are baked with the shortcrust pastry, now we want to take care of the filling…
Cake filling with curd cheese and cream cheese, besides vanilla mace is an important component.
The filling is similar to the cheesecake filling:
Besides curd I add cream cheese. The combination prepares a tender nest for the cherries. That’s what it’s all about: cake filling and base create a harmonious whole.
So that we don’t lose the overview, we now have the overview of the cake ingredients…
Shortcrust dough in the small forms baked blind with peas
Filling cream with curd cheese and cream cheese
Fresh cherries or cherries from the glass
How to use cooked cherries from the glass for the cherry pie:
The cherries are already cooked and therefore very soft. That’s why I don’t bake the cherries from the glass.
Here’s my tip:
Strain the cherries onto a sieve and collect the juice in a pot. Reduce the cherry juice very much, let it cool lukewarm, then marinate the cherries in it.
Add whole, very little balsamic vinegar to the cherries… place the prepared cherries with boiled cherry ice cream on the cake filling…. WOW please try it, it tastes fantastic!
Morello cherries are sour cherries, they taste delicious on the cake!
How to use fresh cherries…
Just wash the fresh cherries, pit them and cut them in half. Place the halved cherries in the cake filling.
Alternatively, boil the cherries briefly with sugar and rum and a little water. Then remove the cherries and reduce the juice. Marinate the cherries shortly before serving in the reduced cherry juice (cherry ice cream) and place on the baked cake.
Fresh, pitted cherries
3. Recipe Cherry Cake
For the bakery here follows the photo recipe. For questions you can reach me via the comment function at the bottom of the page.
Cherry Cake with Shortcrust Pastry
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Prepare cherry pie step by step with the instructions of professional chef Thomas Sixt.
200gdried peas or dried beansto weigh down the shortcrust pastry during baking
160gfine brown sugar
1tspLemon abrasionan organic lemon
1tspVanillearomaAlternatively, I like to use the pulp of a vanilla pod.
Sieve the flour and the icing sugar freshly into a bowl. I used a gluten-free flour. Form a hollow in the middle.
Pour the egg yolk into the bowl, add the warm butter and a pinch of salt, vanilla aroma and lemon dust. Mix the ingredients with your hands. Start in the trough and gradually work your way out.
Knead the dough well and form a ball. Wrap the shortcrust pastry ball in plastic wrap and let it rest in the fridge for at least 1 hour.
Preheat the oven stage hot air at 200° C.
Coat several small moulds or a large cake mould with soft butter.
Roll out the shortcrust pastry between two layers of cling film or baking paper to a thickness of approx. 3 mm.
Put the dough into the mould: For example, cut out round, then insert and complete the sides.
Remove the dough residues at the edge. Cover the dough with baking paper and weigh down with dry peas or beans and bake for 10-12 minutes.
Let the baked shortcrust pastry cake bases cool in the cake tin. Remove the peas as soon as possible.
Reduce the oven temperature to 150° C. The filling needs less heat for baking and the already baked dough does not tolerate the high heat!
Put the eggs, egg yolk and sugar, cream, lemon juice and lemon grater in a bowl and mix.
Drain the curd and cream cheese on a sieve, then add to the mixture and season with mace and vanilla flavour. Stir the mixture with a whisk until smooth.
Pour the filling into the shortcrust pastry moulds. I filled up to 5 mm below the edge of the dough.
Wash the cherries and remove the pits.
Use a cherry pitter to remove the cherry stones.
Cut the cherries in half and place in the cake mixture with the cut face down.
Place the cherry cake in the oven with a topping.
Bake the cake for approx. 40-50 minutes until the filling has stopped. Take out of the oven and let cool.
Sprinkle with icing sugar to taste. Now arrange nicely and serve.
4. Calories (kcal) Cherry Cake, the Nutritional Values at a Glance
Cherry Cake with Shortcrust Pastry
Amount Per Serving
Calories 971Calories from Fat 414
% Daily Value*
Total Fat 46g71%
Saturated Fat 19g95%
Polyunsaturated Fat 8g
Monounsaturated Fat 11g
Total Carbohydrates 109g36%
Dietary Fiber 7g28%
* Percent Daily Values are based on a 2000 calorie diet.
I am Thomas and show you on this website great cooking recipes to cook yourself.
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Hello, this is Thomas, I’ll help you with the cooking.
I am Thomas and show you on this website great recipes to cook yourself.