Sour cherry cake with soured cream filling

    5 hours 45 min

    Tasty, tender, fluffy layered cake with sour cherries and soured cream filling on a shortbread base. What is special in this recipe is that the chilled shortbread base is grated.


    Opole, Poland
    2 people made this

    Makes: 1 cake

    • For the shortbread base
    • 250g cold butter, diced
    • 375g plain flour
    • 1 1/2 teaspoons baking powder
    • 5 egg yolks
    • 60g icing sugar
    • 4 teaspoons vanilla sugar
    • For the filling and topping
    • 5 egg whites, at room temperature
    • 1 pinch of salt
    • 200g caster sugar
    • 1 (75g) instant custard powder
    • 1.2kg soured cream, room temperature
    • 400g sour cherries (fresh, in syrup, or frozen - thawed and drained)

    Prep:45min  ›  Cook:1hr  ›  Extra time:4hr cooling  ›  Ready in:5hr45min 

    1. In a food processor combine cold butter, flour, baking powder, egg yolks, icing sugar and vanilla sugar. Mix until the mixture holds together and forms a ball.
    2. Divide into 2 equal parts, wrap in cling film and refrigerate for 2 hours.
    3. Preheat oven to 180 C / Gas 4.
    4. Whip egg whites with a pinch of salt until stiff peaks form. When almost stiff, continue whipping and start adding sugar, one spoon at a time. The foam should be thick and shiny.
    5. Fold in sifted custard powder mix and fold in gently with a spoon. Add soured cream and mix slowly and gently with a spoon.
    6. Prepare a baking tray (33x20cm) and line with greaseproof paper. Grate half of the chilled pastry straight onto the baking tray (the pastry can also be grated using a food processor.)
    7. Spread cream filling over the grated pastry and smooth it out. Arrange drained cherries on top. Grate the second part of cooled pastry straight over the cherries.
    8. Bake in preheated oven until golden, 50 to 60 minutes.
    9. Slightly open oven door and cool the cake slowly inside the oven.


    Shortbread base can also be made without a food processor, simply combine all dry ingredients in a large bowl and cut in butter with a knife or pastry blender. Then add remaining ingredients and mix quickly with your hands.

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