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This stunning German-style cherry cream cake combines soft sponge layers, crispy almond meringue, tangy cherries, and a luscious vanilla cream filling. Every bite is a perfect balance of textureslight, creamy, crunchy, and fruity. A true showstopper for special occasions or when you want to impress!
Ingredients
For the Sponge Cake Layers:
120 g soft butter or margarine
120 g sugar
1 packet vanilla sugar
4 egg yolks (medium eggs)
160 g all-purpose flour
2 tsp baking powder
For the Meringue Topping:
4 egg whites
120 g sugar
120 g sliced almonds
For the Filling:
1 jar sour cherries (well drained)
1 packet whipped cream stabilizer
3 cups (600 g) sour cream (Schmand)
2 packets vanilla dessert cream powder (e.g., Paradiescreme)
120 ml milk
2 cups heavy cream
2 packets vanilla sugar
2 packets whipped cream stabilizer
Instructions
1. Prepare the Batter
In a large bowl, beat the soft butter with sugar and vanilla sugar until light and fluffy.
Separate the eggs and add the egg yolks one at a time, mixing well after each addition.
In another bowl, combine flour and baking powder, then sift into the batter and mix until smooth.
2. Bake the First Layer
Grease the base of a 26 cm (10-inch) springform pan. Spread half of the batter evenly in the pan.
Beat 2 egg whites with 70 g sugar until stiff peaks form. Spread the meringue over the batter and sprinkle with half of the sliced almonds.
Bake in a preheated oven at 160°C (320°F, fan) for 30–35 minutes, until lightly golden.
Remove from the pan and let cool completely on a wire rack.
3. Bake the Second Layer
Repeat the same process with the remaining batter, egg whites, sugar, and almonds to create the second cake layer. Let it cool completely.
Prepare the Filling
4. Cherry Layer
Place one cooled cake layer on a serving plate.
Sprinkle with the whipped cream stabilizer, then spread the well-drained cherries evenly on top.
5. Cream Layer
In a bowl, mix the sour cream with milk and vanilla dessert cream powder until smooth and creamy.
(If too thick, add a little more milk.)
Spread this vanilla cream mixture over the cherries.
6. Whipped Cream Topping
Whip the heavy cream with vanilla sugar and stabilizer until stiff peaks form.
Spread evenly over the cream layer for a light, fluffy finish.
7. Assemble the Cake
Carefully place the second cake layer on top, meringue side facing up.
Press gently and your cake is ready!
Serving Tip
Chill the cake for at least 1–2 hours before serving for best texture
Slice with a sharp knife for clean, beautiful layers
Perfect for celebrations, birthdays, or afternoon coffee
Garnish with extra cherries for an elegant finish
Why You’ll Love This Cake
Perfect contrast of crispy meringue and creamy filling
Fruity, refreshing, and not overly sweet
Impressive bakery-style dessert made at home
Ideal for special occasions or guests
Have you tried this cake? Share your experience in the comments!
Enjoy every bite of this elegant dessert light, creamy, crunchy, and absolutely unforgettable!
