Annelie’s Cherry Sour Cream Cake – The creamy classic with cherries
If you love creamy cakes with fruity cherries, you absolutely must try this cherry and sour cream cake . The delicate sponge cake forms the perfect base for a velvety vanilla and sour cream filling, juicy sour cherries, and a glossy cherry glaze. Best of all: the cake tastes even better after a night in the refrigerator.
Why you’ll love this recipe
Especially creamy vanilla and sour cream filling
Loose, buttery soil
Fruity cherries with a glossy cake glaze
Simple and guaranteed to succeed
Perfect for birthdays, family celebrations or Sunday coffee.
Ingredients
For the dough
100 g butter (softened)
100 g sugar
2 eggs
100 g wheat flour
1 tsp baking powder
1 pinch of salt
For the vanilla sour cream
375 ml milk
2 tablespoons of sugar
1 packet of vanilla pudding powder
2 cups of sour cream
For the cherry topping
1 large jar of sour cherries (well drained)
2 packets of red cake glaze
500 ml cherry juice
preparation
1. Bake the base
Preheat the oven to 200 °C (top/bottom heat) .
Cream together butter and sugar. Beat in eggs one at a time. Mix flour with baking powder and salt, then gently fold into the batter.
Pour the dough into a greased springform pan and smooth it out.
Bake for about 10 minutes .
2. Prepare the vanilla sour cream
Cook a firm pudding from milk, sugar and vanilla pudding powder.
Remove the still-hot pudding from the heat and immediately stir in the sour cream thoroughly until a smooth cream is formed.
3. Assemble the cake
Pour the warm cream directly onto the also warm cake base and spread it evenly.
Distribute the well-drained cherries on top.
4. Cherry Mirror
Prepare the cake glaze with 500 ml of cherry juice according to the package instructions.
Then spread evenly over the cherries.
5. Cooling
Allow the cake to cool completely in the pan.
Then let it infuse in the refrigerator for at least overnight . Only then will it develop its perfect consistency and full aroma.
Tips for the perfect cherry and sour cream cake
Use well-drained cherries so that the topping doesn’t become watery.
Stir the sour cream into the hot pudding immediately – this will make the cream particularly smooth.
The cake tastes even more aromatic on the second day.
Enjoy well chilled before serving.
Variations
With sour cherries or sweet cherries
with raspberries or currants
Refine with white chocolate
Decorate with almond flakes