Cherry cake – that tastes like summer holidays with grandma and grandpa and carefree, sunny days in the garden. With every piece of fruit cake we get back a piece of it. Cherries are also healthy – so it's no wonder that we simply cannot get enough of cherry cake.
Our recipe ideas for cherry cakes
The classic is of course cherry cake with sprinkles. Good things can often be so easy! We made a memorial to him in our recipe for cherry crumble cake. But we also experimented cheerfully. Our cherry cake with crumble and lavender is just one of many recipes that dress the classic in a new, exciting guise.
And beyond? There is everything from cherry pie with vanilla icing to sour cherry vanilla wreath and espresso cherry cake to Black Forest cherry cake! We also have delicious recipes for a cherry pie. Enjoy the meal.
Which cherries are suitable for cherry cake?
The first cherries that we can look forward to every year are sweet cherries. The best way to get them away is to snack on them. The best thing to do is wait for the cherry cake Sour cherriesthat ripen a little later.
In general, it is the sour cherries that we prefer to use in the kitchen: in jams, desserts, in juices and even as highlights in hearty dishes. Its fine, sour note makes it ideal for all kinds of recipes.
Do you have to stone the cherries for the cake?
Yes absolutely. Otherwise the euphoric bite in the fruit cake can quickly become a painful experience. Pitting cherries is unfortunately a difficult task. It's easier if you freeze the cherries for a few minutes beforehand. Then the stone loosens a little more easily and the meat does not become so mushy.
A cherry pitter helps if necessary. If you don't have one at hand, you can also place the cherries on an empty bottle with the hole facing up and then prick them with a stick from above. The core then simply falls through the bottle. Goes in seconds and is nice and clean.
How do you prevent cherry pie from soaking?
Like many other fruit cakes, cherry cake often has the problem that the fruit loses too much liquid and the dough becomes soaked and mushy. You can prevent this by having one Protective layer between soil and fruit brings. Vanilla pudding, for example, is wonderfully suited to protecting the dough from liquid: simply spread the pudding on the finished floor before topping and then spread the fruit over it. You can also thicken the cherries beforehand to get a firmer mass.
Want more cherries? So you make cherry compote and cherry jam yourself. To be able to enjoy the fruit even in winter, you can also freeze cherries.