Sour Cream Cake

For the sour cherry cream cake, first prepare the short pastry according to the basic recipe and place in a suitable bowl.

Preheat the oven to 175-200 °C (gas mark 2-3). Grease a springform pan (26 cm ø).

Add cold milk. Knead with a mixer (dough hook) until the dough comes together. Knead dough briefly with hands. Roll out 2/3 of the dough on a floured surface and spread the bottom of the springform pan.

Form remaining dough into a roll, press into cake ring to form a 2-3 cm high edge.

Pit fresh sour cherries, drain stewed ones and spread evenly on the dough base. Beat sugar, crème fraîche, egg yolks, cornstarch and liqueur with mixer. Fold in stiffly beaten egg whites and empty mixture over cherries. Bake in the oven for 35-45 minutes.

Allow sour cherry cream cake to cool and dust with powdered sugar.

Preparation Tip:

Sour cherry cream cake can also be prepared with sweet cherries.

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