With our recipes for dreamlike cherry cakes, cherries are in top form in summer. Hardly any fruit is better suited for baking.
Cherry cake – it tastes like summer holidays with grandma and grandpa and carefree, sunny days in the garden. With every piece of fruitcake we take back a piece of it. In addition, cherries are healthy – so it’s no wonder that we simply can’t get enough of cherry pie.
Our recipe ideas for cherry pie
The classic, of course, is cherry cake with sprinkles. Good things can often be so simple! We have set a monument to it in our recipe for cherry crumble cake. But we also experimented with it. Our cherry cake with sprinkles and lavender is just one of many recipes that dress the classic in a new, exciting garb.
And beyond that? From Kirschwähe with vanilla icing to Sauerkirsch-Vanille-Kranz and Espresso-Kirschtorte to Schwarzwälder Kirschtorte, everything is included! We also have delicious recipes for a cherry cake. Enjoy your meal.
Which cherries are suitable for cherry cake?
The first cherries we can be happy about every year are sweet cherries. They are best eaten away. For the cherry cake we best wait for sour cherries that ripen a little later.
Generally 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. Their fine sour note predestines them for recipes of all kinds.
Do you have to stone the cherries for the cake?
Yes, absolutely. Otherwise the euphoric bite in the fruitcake can quickly become a painful experience. Unfortunately, pitting cherries is relatively laborious. It’s easier if you deep-freeze the cherries a few minutes beforehand. Then the stone loosens a little easier and the meat doesn’t get so muddy.
A cherry de-stoner can help if necessary. Who has none to the hand, can put the cherries also with the hole upward on an empty bottle and then pierce with a small stick from above. The pit then simply falls through into the bottle. Goes in a matter of seconds and is nice and clean.
How do you prevent the cherry cake from soaking?
Like many other fruit cakes, cherry cake often has the problem that the fruits lose too much liquid and the dough becomes soggy and muddy. You can prevent this by placing a protective layer between the soil and the fruit. Vanilla pudding, for example, is a great way to protect the dough from liquid: Simply spread the pudding on the finished base before covering it and then spread the fruit on top. You can also thicken the cherries beforehand to obtain a firmer mass.
Want even more cherries? This is how you make your own stewed cherries and cherry jam. You can also freeze cherries so that you can still enjoy the fruits in winter.