cherryeggscheese
Kirschkuchen
Ein luftiger Kirschkuchen mit Biskuitboden, eingekochten Kirschen und einer cremigen Frischkäse-Sahne-Füllung.
From YouTube · Jan 26, 2026
Ein luftiger Kirschkuchen mit Biskuitboden, eingekochten Kirschen und einer cremigen Frischkäse-Sahne-Füllung.
30 min
Prep time
40 min
Cook time
1 hr 40 min
Total time
8
Yield
Ingredients
14 ingredients- BISCUIT BASE
- 5 eggs, separated
- 10 g vanilla sugar
- 160 g sugar
- 45 ml neutral vegetable oil
- 190 g flour
- 5 g baking powder
- 1 pinch salt
- CHERRY FILLING
- 400 g fresh or frozen cherries
- 100 g sugar
- 15 g cornflour
- CREAM
- 300 g soft cream cheese
- 60 g icing sugar
- 400 ml double cream
Method
21 steps- Preheat the oven to 170°C (338°F).
- Line the base of a 20 cm cake tin with baking paper.
- Separate the eggs.
- Whisk the egg whites until they form firm peaks.
- In a separate bowl, whisk the egg yolks with the vanilla sugar and 160 g sugar until pale and fluffy.
- Add the vegetable oil and mix until incorporated.
- Sift together the flour, baking powder and salt.
- Fold the dry ingredients into the egg-yolk mixture.
- Gently fold in the whipped egg whites without knocking out the air.
- Transfer the batter to the prepared tin.
- Bake for 30–40 minutes, until risen and a skewer inserted into the centre comes out clean.
- Leave the sponge to cool completely.
- Place the cherries, 100 g sugar and cornflour in a saucepan.
- Cook over medium heat, stirring regularly, until thickened.
- Leave the cherry filling to cool.
- Beat the cream cheese with the icing sugar until smooth.
- Whip the double cream until it holds firm peaks.
- Fold the whipped cream into the cream-cheese mixture.
- Slice or layer the cooled sponge as desired.
- Fill with the cooled cherry mixture and cream.
- Chill for at least 30 minutes before serving.
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