I don't think I've ever had the chance to leave a cake to chill overnight, but with this recipe, it's definitely worth the wait. I made it for the first time after a tiring day, and I loved how clear the steps were: first the dough, then the filling, the cherries set aside, and finally everything assembled. By the time it bakes, the cheese takes on an orange flavor, and the dough becomes perfectly tender. I've never felt the need to change any step.
Quick info
Total time: about 12 hours (includes chilling time; it's best to prepare it in the evening and bake it in the morning)
Active prep time: 40-50 minutes
Baking time: 30-35 minutes
Servings: 8-10
Difficulty: medium
Recipe type: sweet cheese and cherry cake, for family or occasions
Ingredients
For the dough:
- 180 g margarine
- 390 g flour
- 5 tablespoons sugar
- 2 eggs
- 1 packet baking powder
- salt
- 3 tablespoons water
For the cheese filling:
- 500 g sweet cheese
- 3 eggs + 1 egg for brushing
- 2 tablespoons sour cream
- grated orange zest (from one medium orange, no more)
- 5-7 tablespoons sugar
- 2 heaping tablespoons cornstarch
- 1 heaping tablespoon semolina
- 25 frozen cherries (fresh cherries can also be used, as long as they're pitted)
Instructions
1. Start with the dough. Sift the flour into a large bowl. Add salt, baking powder, and sugar. Add the eggs, then the margarine (I use it straight from the fridge, not softened). Mix initially with your hands or a fork until everything is incorporated. Finally, gradually add the 3 tablespoons of water and knead for a few more minutes. When it comes together and is no longer sticky, let it chill. I always wrap it in plastic wrap and refrigerate it overnight.
2. For the cheese filling, place the sweet cheese in a blender along with the sugar, sour cream, eggs, and grated orange zest. Blend until it becomes a smooth cream. Finally, add the cornstarch and semolina, mix with a spatula, and refrigerate this mixture until the next day.
3. The cherries (I use frozen, pitted ones) need to be thoroughly thawed and drained. I leave them at room temperature for a few hours, then place them in a strainer and press down with a spoon to extract as much juice as possible. Once drained, I roll them in a bit of sugar. I don't measure exactly; I just use enough to lightly coat them.
4. Assembling: Set aside about a handful of dough (this will be for decoration). Roll out the remaining dough into a sheet large enough to cover the bottom and sides of the baking pan (I use either a round or rectangular pan, depending on what I have on hand, but it should have high sides). Carefully place the sheet in the pan, making sure it reaches up the sides.
5. Pour the cheese cream over the dough sheet. Smooth it gently with a spatula. Sprinkle the cherries on top. Don't mix them in; just let them sit on top of the cheese.
6. From the remaining dough, roll out a thin sheet and cut out some flower shapes (I use any shape I have on hand, or even a small cup). Place them randomly over the cheese and cherry mixture.
7. Beat an egg and lightly brush the edges and the dough flowers.
8. Bake the cake in the oven at medium heat (180°C) for about 30-35 minutes, until it turns golden on top. I check after 30 minutes, and if needed, I leave it a bit longer. Remove it and let it cool in the pan.
Why I make this recipe often
It’s one of those recipes I turn to when I need something reliable for a crowd. It’s not complicated, can be prepared in advance, and the cheese with orange and cherries is delightful. It works for breakfast or dessert and keeps well for the next day.
Tips and variations
Tips
- If the dough is too tough, add a little more water, but do it gradually. If it's too soft, sprinkle in a bit more flour.
- For the cherries, it's important that they are well-drained; otherwise, they’ll release too much liquid in the cake.
- Always chill the cheese cream. It firms up and won’t run during baking.
- If your cheese is drier, you can reduce the cornstarch a bit.
Substitutions
- Margarine can be replaced with butter, but the final texture will be slightly different (more crumbly).
- Instead of classic sweet cheese, ricotta can also work if you don't have anything else on hand.
- Sugar can be adjusted to taste. If the cherries are very sour, add more sugar.
Variations
- Instead of cherries, you can use sour cherries or blueberries, but the flavor won’t be as tangy.
- If you don’t want a decorative topping, you can just leave the cheese and cherries without any special shapes.
- You can add vanilla extract to the cheese cream for an extra flavor boost.
Serving ideas
- A chilled slice is great with coffee or tea in the morning.
- It can be dusted with powdered sugar before serving.
- A slice can also be enjoyed plain as an afternoon dessert.
Frequently asked questions
1. Can I use canned cherries?
I don't recommend it. Canned cherries are too soft and sweet, releasing too much syrup, which affects the texture.
2. What if I don’t have a blender?
You can mash the cheese with a fork and mix the remaining ingredients for the filling by hand. It won’t be quite as smooth, but it works.
3. Can it be made without cornstarch?
Yes, but the cheese’s consistency will be softer. If you skip the cornstarch, use a bit more semolina.
4. Does it have to chill overnight?
It's not mandatory, but the texture of the dough and cheese filling is much better this way. If you're in a hurry, let it chill for at least 2-3 hours.
5. Can it be made with whole wheat flour?
I haven't tried it, but I think it would turn out too dense and not as tender.
Nutritional values (estimated)
One serving (out of 10): approximately 260-300 kcal
Protein: 7-8 g
Fat: 11-13 g
Carbohydrates: 32-35 g
Values vary depending on the cheese used and how much sugar you add. It’s a cake with quite a bit of energy, especially from the flour, margarine, and sugar.
Storage and reheating
Keep it in the fridge, covered, for up to 3 days. The flavor doesn’t change, and it actually slices better after chilling. I don’t recommend reheating it in the oven, as it makes the cheese too soft and loses its texture. It’s best served cold or at room temperature.
Quick info
Total time: about 12 hours (includes chilling time; it's best to prepare it in the evening and bake it in the morning)
Active prep time: 40-50 minutes
Baking time: 30-35 minutes
Servings: 8-10
Difficulty: medium
Recipe type: sweet cheese and cherry cake, for family or occasions
Ingredients
For the dough:
- 180 g margarine
- 390 g flour
- 5 tablespoons sugar
- 2 eggs
- 1 packet baking powder
- salt
- 3 tablespoons water
For the cheese filling:
- 500 g sweet cheese
- 3 eggs + 1 egg for brushing
- 2 tablespoons sour cream
- grated orange zest (from one medium orange, no more)
- 5-7 tablespoons sugar
- 2 heaping tablespoons cornstarch
- 1 heaping tablespoon semolina
- 25 frozen cherries (fresh cherries can also be used, as long as they're pitted)
Instructions
1. Start with the dough. Sift the flour into a large bowl. Add salt, baking powder, and sugar. Add the eggs, then the margarine (I use it straight from the fridge, not softened). Mix initially with your hands or a fork until everything is incorporated. Finally, gradually add the 3 tablespoons of water and knead for a few more minutes. When it comes together and is no longer sticky, let it chill. I always wrap it in plastic wrap and refrigerate it overnight.
2. For the cheese filling, place the sweet cheese in a blender along with the sugar, sour cream, eggs, and grated orange zest. Blend until it becomes a smooth cream. Finally, add the cornstarch and semolina, mix with a spatula, and refrigerate this mixture until the next day.
3. The cherries (I use frozen, pitted ones) need to be thoroughly thawed and drained. I leave them at room temperature for a few hours, then place them in a strainer and press down with a spoon to extract as much juice as possible. Once drained, I roll them in a bit of sugar. I don't measure exactly; I just use enough to lightly coat them.
4. Assembling: Set aside about a handful of dough (this will be for decoration). Roll out the remaining dough into a sheet large enough to cover the bottom and sides of the baking pan (I use either a round or rectangular pan, depending on what I have on hand, but it should have high sides). Carefully place the sheet in the pan, making sure it reaches up the sides.
5. Pour the cheese cream over the dough sheet. Smooth it gently with a spatula. Sprinkle the cherries on top. Don't mix them in; just let them sit on top of the cheese.
6. From the remaining dough, roll out a thin sheet and cut out some flower shapes (I use any shape I have on hand, or even a small cup). Place them randomly over the cheese and cherry mixture.
7. Beat an egg and lightly brush the edges and the dough flowers.
8. Bake the cake in the oven at medium heat (180°C) for about 30-35 minutes, until it turns golden on top. I check after 30 minutes, and if needed, I leave it a bit longer. Remove it and let it cool in the pan.
Why I make this recipe often
It’s one of those recipes I turn to when I need something reliable for a crowd. It’s not complicated, can be prepared in advance, and the cheese with orange and cherries is delightful. It works for breakfast or dessert and keeps well for the next day.
Tips and variations
Tips
- If the dough is too tough, add a little more water, but do it gradually. If it's too soft, sprinkle in a bit more flour.
- For the cherries, it's important that they are well-drained; otherwise, they’ll release too much liquid in the cake.
- Always chill the cheese cream. It firms up and won’t run during baking.
- If your cheese is drier, you can reduce the cornstarch a bit.
Substitutions
- Margarine can be replaced with butter, but the final texture will be slightly different (more crumbly).
- Instead of classic sweet cheese, ricotta can also work if you don't have anything else on hand.
- Sugar can be adjusted to taste. If the cherries are very sour, add more sugar.
Variations
- Instead of cherries, you can use sour cherries or blueberries, but the flavor won’t be as tangy.
- If you don’t want a decorative topping, you can just leave the cheese and cherries without any special shapes.
- You can add vanilla extract to the cheese cream for an extra flavor boost.
Serving ideas
- A chilled slice is great with coffee or tea in the morning.
- It can be dusted with powdered sugar before serving.
- A slice can also be enjoyed plain as an afternoon dessert.
Frequently asked questions
1. Can I use canned cherries?
I don't recommend it. Canned cherries are too soft and sweet, releasing too much syrup, which affects the texture.
2. What if I don’t have a blender?
You can mash the cheese with a fork and mix the remaining ingredients for the filling by hand. It won’t be quite as smooth, but it works.
3. Can it be made without cornstarch?
Yes, but the cheese’s consistency will be softer. If you skip the cornstarch, use a bit more semolina.
4. Does it have to chill overnight?
It's not mandatory, but the texture of the dough and cheese filling is much better this way. If you're in a hurry, let it chill for at least 2-3 hours.
5. Can it be made with whole wheat flour?
I haven't tried it, but I think it would turn out too dense and not as tender.
Nutritional values (estimated)
One serving (out of 10): approximately 260-300 kcal
Protein: 7-8 g
Fat: 11-13 g
Carbohydrates: 32-35 g
Values vary depending on the cheese used and how much sugar you add. It’s a cake with quite a bit of energy, especially from the flour, margarine, and sugar.
Storage and reheating
Keep it in the fridge, covered, for up to 3 days. The flavor doesn’t change, and it actually slices better after chilling. I don’t recommend reheating it in the oven, as it makes the cheese too soft and loses its texture. It’s best served cold or at room temperature.