Cherry cake recipe: A sweet summer delight with a nostalgic touch

Delicate crust, a cherry layer, and a finish of crumbles and powdered sugar make a combination that's simply perfect. The sweetness perfectly balances with the slightly tart taste of cherries. This is exactly how the best summer cake looks.

When cherry season arrives, it's worth using them to prepare delicious baked goods. One of the recipes that will surely please all sweet lovers is cherry cake on a shortcrust base. This recipe has been in my family for years and continuously enjoys great popularity - not even a crumb remains.

Do you remember the taste of grandma's cakes? This cherry cake will take you straight back to your childhood. What makes this cake special is the delicious cherry filling with pudding, giving it a creamy consistency. The cake is so simple to prepare that even beginner bakers can handle it. When the cherry season comes, it's a sign that it's time to get baking.

Cherry cake can also be served warm, preferably with a vanilla or cream ice cream scoop. This cake is an ideal recipe for birthdays, name days, family gatherings, or simply a weekend craving for something sweet.

Crumbles:       

• 200 grams all-purpose flour,
• 120 grams cold butter,
• 100 grams sugar,
• 1 packet of vanilla sugar.

Base:         

• 200 grams all-purpose flour, 
• 120 grams butter,
• 70 grams sugar,
• 1 packet of vanilla sugar,
• 1 teaspoon baking powder.

Cherry filling: 

• 300 mL cherry juice,
• 50 g sugar, 
• 1 packet of cream pudding.

Additional ingredients: 

• 350 grams pitted cherries.

Step 1. Start by placing the flour, sugar, vanilla sugar, and diced cold butter into a bowl and knead the crumbles. Place in the refrigerator for half an hour.

Step 2. Pour the cherry juice into a pot, add sugar and cream pudding, and heat until it thickens.

Step 3. Proceed to the dough. Place the flour, white and vanilla sugar, baking powder, and diced butter into a bowl and knead the shortcrust dough.

Step 4. Line a springform pan with parchment paper and line the bottom and part of the sides with pieces of dough. Poke the bottom with a fork.

Step 5. Pour the cooled cherry pudding and add pitted cherries. Sprinkle with crumbles and place in the oven preheated to 175°C for 40 minutes.

Step 6. Once cooled, decorate the cake with powdered sugar. Enjoy!