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Cornelian cherry cake recipe
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Cornelian cherry cake

Delicate shortcrust pastry, fruity cornelian cherries and creamy sour cream filling are combined in the delicious cornelian cherry cake. It tastes sweet sour, juicy and late summery. You can make the cake with cornelian cherries at home easily and with just a few common ingredients using this recipe.
Course Dessert
Prep Time 40 minutes
Cook Time 20 minutes
Cooling time 4 hours
Servings 10

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.