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Delicate shortcrust pastry, fruity cornelian cherries and creamy sour cream filling are combined in this delicious cornelian cherry cake. It tastes sweet sour, juicy and late summery. You can make it at home easily and with just a few common ingredients. A detailed recipe for the cake with cornelian cherries with the exact quantities and step-by-step instructions can be found below.
Cornelian cherry cake with 3 delicious layers
This cornelian cherry cake consists of three delicious layers, similar to my raspberry sour cream cake. They complement each other perfectly and create a special taste experience.
The cake base consists of a shortcrust pastry that tastes incredibly tender and buttery. Then comes the layer of heavenly fruity, tart cornelian cherry puree. The taste is rounded off with a creamy, light sour cream filling.
Bake the base, not the filling
You only need to bake the shortcrust pastry base for this cornelian cherry cake. This takes about 10 minutes. The fruit filling is cooked briefly.
Then simply spread the cornelian cherry mixture and the sour cream cream over the hot cake base. When it has cooled, the two fillings will set.
Choose a suitable baking tin
I baked the cornelian cherry cake in a round tart tin with a diameter of 28 cm. A Ø 26 cm round baking tin will also work.
To get the cake out of the tin undamaged, it should be a tart tin with a removable bottom. A springform tin is also very suitable. Alternatively, you can simply cut the cornelian cherry cake directly in the baking tin, like the tomato quiche, for example.
Ideal recipe for cornelian cherry season
This cake recipe is ideal for cornelian cherry season, just like my cornelian cherry sauce recipe. The dark red fruits ripen in late summer and fall.
You can pick them in Germany as scattered fruit, similar to cherry plums for the jam. The cornelian cherry bush grows in sunny places, including forest edges and parks. However, you may also have it thriving in your garden.
This cake with cornelian cherries is
- very fruity,
- sweet sour,
- creamy,
- crumbly,
- juicy,
- tender,
- incredibly tasty,
- aromatic,
- unique in taste,
- easy to make,
- pretty eye-catcher on the coffee table,
- ideal for dessert during the fruit season.
How to make cornelian cherry cake: tips and tricks
- Very ripe cornelian cherries are best for the cake.
- You can adjust the amount of sugar for the fruit filling and the sour cream cream to taste.
- The amount of flour specified in the recipe for the dough may vary. Add as much flour to the butter mixture until you have a very soft dough.
- Only knead the dough briefly until it is just about homogeneous. The longer you knead it, the stickier it becomes and the more flour it absorbs. This could result in the cake base tasting firm rather than crumbly and tender.
- The cake tastes even better the next day after preparation. So leave it in the fridge overnight if possible.
Did you make the cornelian cherry cake using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Also try these fall recipes for fruity cakes:
- Invisible apple cake – recipe for French classic
- German plum cake with nuts – sheet bake
- Chocolate pear cake – moist chocolate cake with pears
Cornelian cherry cake
Equipment
- Ø 28 cm round baking tin
Ingredients
for the dough
- 100 g butter room warm
- 80 g sugar
- 1 egg
- approx. 200 g flour
- 3 g baking powder
- 1 pinch of ground vanilla bean
- 1 pinch of salt
for the fruit filling
- 600 g cornelian cherries
- 75 g sugar
- 35 g cornstarch
- 60 ml water cold
for the sour cream cream
- 200 g sour cream
- 30 g sugar
- 1/5 tsp ground vanilla bean
to decorate
- cornelian cherries
- powdered sugar
Instructions
Preparation of the dough
- Combine softened butter, sugar, vanilla and salt in a mixing bowl.
- Add egg and mix to a homogeneous mixture.
- Mix flour with baking powder.
- Add the flour mixture in portions to the butter mixture and knead briefly and quickly to form a barely homogeneous, very soft shortcrust pastry.
- Spread the dough evenly over the base of the baking tin, pull up a rim, press the dough down and pierce it several times with a fork.
- Chill the baking tin with the dough for approx. 20 - 30 minutes.
Preparation of the sour cream cream
- Briefly mix sour cream, sugar and vanilla.
Preparation of the fruit filling
- Put cornelian cherries and sugar in a saucepan and mash the fruit a little with a spoon. Heat the mixture slowly while stirring until the sugar has dissolved, then bring to the boil and simmer for approx. 10 minutes, stirring occasionally, until the cornelian cherries soften and some of the flesh separates from the stone.
- Pass the cornelian cherry mixture through a sieve to remove the stones and return it to the saucepan without the stones.
- Dissolve cornstarch in cold water.
- Bring the cornelian cherry mixture in the saucepan to the boil, pour in the cornstarch dissolved in water in a thin stream while stirring constantly and simmer the fruit mixture for approx. 2 - 3 minutes while stirring until it thickens.
Preparation of the cornelian cherry cake
- Bake the shortcrust pastry base in a preheated oven at 356 °F (180 °C) for approx. 12 minutes until lightly golden brown.
- Take it out of the oven and immediately spread the hot cornelian cherry mixture evenly over it while it is still hot.
- Immediately afterwards, spread the sour cream cream evenly over the fruit mixture.
- Leave the cake to cool and then refrigerate for at least 3 hours.
Decorating the cake (alternative)
- Dust the edges of the cake with powdered sugar.
- Use a wooden skewer to draw a net on the sour cream cream.
- Decorate the cake with fresh cornelian cherries and serve.
Notes
- Very ripe cornelian cherries are best for the cake.
- You can adjust the amount of sugar for the fruit filling and the sour cream cream to taste.
- The amount of flour specified for the dough may vary. Add as much flour to the butter mixture until you have a very soft dough.
- Only knead the dough briefly until it is just about homogeneous. The longer you knead it, the stickier it becomes and the more flour it absorbs. This could result in the cake base tasting firm rather than crumbly and tender.
- The cake tastes even better the next day after preparation. So leave it in the fridge overnight if possible.
- Note the detailed tips and tricks for making the cake with cornelian cherries at the top of the article.
If you are using Pinterest, you can pin the following picture:
