Sweet cheese and sour cherry cake: a summer delight
Who can resist a sweet cheese and sour cherry cake, with a fluffy texture and unmistakable aroma? This classic recipe, full of flavor, is perfect for warm summer days when seasonal fruits appear in all their glory. Whether you serve it as a dessert at a family meal or enjoy it with a cup of tea with friends, this cake is sure to become a favorite.
Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Number of servings: 12
Ingredients
For the dough:
- ½ cube of fresh yeast (25 g)
- 100 ml lukewarm milk
- 330 g flour
- 60 g sugar
- 1 egg
- 40 g soft butter
- 1 packet of vanilla sugar
- A pinch of salt
For the cream:
- 500 g sweet cheese (preferably cow's cheese)
- 100 g brown sugar
- 3 eggs
- Grated zest of one lemon
- Vanilla essence
For decoration:
- 2 packets of red Tort Gelee Dr. Oetker
- 400 g pitted sour cherries (fresh or from a jar)
Preparation
1. Preparing the yeast: In a small bowl, dissolve ½ cube of yeast in 100 ml of lukewarm milk. Add a tablespoon of flour and mix well until you obtain a homogeneous composition. Let the yeast rise for 10-15 minutes until it becomes frothy. This step is essential for obtaining a fluffy dough.
2. Preparing the dough: In a large bowl, add the remaining ingredients for the dough: 330 g flour, 60 g sugar, 1 egg, 40 g soft butter, vanilla sugar, and a pinch of salt. Mix all the ingredients well, then incorporate the yeast. Knead until you obtain an elastic and homogeneous dough, then let it rise for about 30 minutes, covered with a clean towel.
3. Preparing the cherries: Meanwhile, take care of the cherries. If using fresh cherries, wash them well and remove the pits. If you choose cherries from a jar, make sure to drain them well to avoid leaving too much moisture in the cake.
4. Preparing the cream: In a bowl, add the sweet cheese, brown sugar, the 3 eggs, lemon zest, and vanilla essence. Use a mixer to homogenize the mixture until it becomes creamy and lump-free. If you desire a denser texture, you can add 2 tablespoons of flour to this mixture.
5. Assembling the cake: Grease a baking tray with butter and line it with baking paper to prevent sticking. Roll out the risen dough into an even sheet and place it in the tray, sprinkling a little semolina on the bottom to absorb moisture. Pour the cheese cream over the dough, then arrange the cherries evenly across the surface.
6. Baking: Preheat the oven to 180°C and bake the cake for 30-40 minutes. Check with a toothpick if it is baked; it should come out clean from the center of the cake.
7. Preparing the jelly: After the cake has baked, let it cool slightly. In a bowl, prepare the jelly according to the instructions on the packet. Once the jelly is ready, pour it evenly over the cooled cake. Refrigerate the cake to set the jelly.
8. Serving: Cut the cake into squares and serve it chilled. It is delicious alongside a scoop of vanilla ice cream or a berry sauce. The taste of sweet cheese combined with sour cherries creates the perfect balance, turning each serving into a true delight.
Useful tips:
- If you want to experiment with other fruits, you can replace the sour cherries with cherries, raspberries, or even peaches.
- For a more intense flavor, add a few drops of rum to the cheese cream.
- The cake can be stored in the fridge for 3-4 days, but it is best enjoyed fresh.
Nutritional benefits:
This cake provides a considerable amount of calcium due to the cheese, while sour cherries are rich in antioxidants and vitamins A and C, making them excellent for skin health and the immune system.
Frequently asked questions:
- Can I use ricotta cheese? Yes, but the texture will be different. It is ideal to balance the consistency with a small amount of sour cream.
- What can I use instead of yeast? One option is baking powder, but the cake will have a different texture.
This sweet cheese and sour cherry cake is not just a simple dessert; it is a journey into the flavors of summer, a recipe that brings joy and fulfillment. Savor every bite and enjoy the moments spent with loved ones!
Who can resist a sweet cheese and sour cherry cake, with a fluffy texture and unmistakable aroma? This classic recipe, full of flavor, is perfect for warm summer days when seasonal fruits appear in all their glory. Whether you serve it as a dessert at a family meal or enjoy it with a cup of tea with friends, this cake is sure to become a favorite.
Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Number of servings: 12
Ingredients
For the dough:
- ½ cube of fresh yeast (25 g)
- 100 ml lukewarm milk
- 330 g flour
- 60 g sugar
- 1 egg
- 40 g soft butter
- 1 packet of vanilla sugar
- A pinch of salt
For the cream:
- 500 g sweet cheese (preferably cow's cheese)
- 100 g brown sugar
- 3 eggs
- Grated zest of one lemon
- Vanilla essence
For decoration:
- 2 packets of red Tort Gelee Dr. Oetker
- 400 g pitted sour cherries (fresh or from a jar)
Preparation
1. Preparing the yeast: In a small bowl, dissolve ½ cube of yeast in 100 ml of lukewarm milk. Add a tablespoon of flour and mix well until you obtain a homogeneous composition. Let the yeast rise for 10-15 minutes until it becomes frothy. This step is essential for obtaining a fluffy dough.
2. Preparing the dough: In a large bowl, add the remaining ingredients for the dough: 330 g flour, 60 g sugar, 1 egg, 40 g soft butter, vanilla sugar, and a pinch of salt. Mix all the ingredients well, then incorporate the yeast. Knead until you obtain an elastic and homogeneous dough, then let it rise for about 30 minutes, covered with a clean towel.
3. Preparing the cherries: Meanwhile, take care of the cherries. If using fresh cherries, wash them well and remove the pits. If you choose cherries from a jar, make sure to drain them well to avoid leaving too much moisture in the cake.
4. Preparing the cream: In a bowl, add the sweet cheese, brown sugar, the 3 eggs, lemon zest, and vanilla essence. Use a mixer to homogenize the mixture until it becomes creamy and lump-free. If you desire a denser texture, you can add 2 tablespoons of flour to this mixture.
5. Assembling the cake: Grease a baking tray with butter and line it with baking paper to prevent sticking. Roll out the risen dough into an even sheet and place it in the tray, sprinkling a little semolina on the bottom to absorb moisture. Pour the cheese cream over the dough, then arrange the cherries evenly across the surface.
6. Baking: Preheat the oven to 180°C and bake the cake for 30-40 minutes. Check with a toothpick if it is baked; it should come out clean from the center of the cake.
7. Preparing the jelly: After the cake has baked, let it cool slightly. In a bowl, prepare the jelly according to the instructions on the packet. Once the jelly is ready, pour it evenly over the cooled cake. Refrigerate the cake to set the jelly.
8. Serving: Cut the cake into squares and serve it chilled. It is delicious alongside a scoop of vanilla ice cream or a berry sauce. The taste of sweet cheese combined with sour cherries creates the perfect balance, turning each serving into a true delight.
Useful tips:
- If you want to experiment with other fruits, you can replace the sour cherries with cherries, raspberries, or even peaches.
- For a more intense flavor, add a few drops of rum to the cheese cream.
- The cake can be stored in the fridge for 3-4 days, but it is best enjoyed fresh.
Nutritional benefits:
This cake provides a considerable amount of calcium due to the cheese, while sour cherries are rich in antioxidants and vitamins A and C, making them excellent for skin health and the immune system.
Frequently asked questions:
- Can I use ricotta cheese? Yes, but the texture will be different. It is ideal to balance the consistency with a small amount of sour cream.
- What can I use instead of yeast? One option is baking powder, but the cake will have a different texture.
This sweet cheese and sour cherry cake is not just a simple dessert; it is a journey into the flavors of summer, a recipe that brings joy and fulfillment. Savor every bite and enjoy the moments spent with loved ones!