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Cherry Sour Cream Traybake with Cherry Jelly
🛒 Ingredients
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200 g margarine, at room temperature
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100 g granulated sugar
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8 g vanilla sugar or 1 teaspoon vanilla extract
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1 pinch fine salt
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3 medium eggs, at room temperature
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250 g plain flour
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2 level teaspoons baking powder
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Extra margarine for greasing
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2 tablespoons fine breadcrumbs for the tin
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500 ml whole milk
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37 g vanilla pudding or custard powder
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40 g granulated sugar for the filling
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400 g Schmand or full-fat sour cream
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2 medium egg yolks
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2 jars sour cherries, providing approximately 350 g drained fruit each
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500 ml unsweetened cherry juice
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250 g 2:1 preserving sugar
📊 Nutritional Information
This recipe is also available in German.
📌 Overview
This German-style cherry sour cream cake combines a soft sponge-style base with a creamy vanilla pudding and sour cream layer, juicy sour cherries and homemade cherry jelly. The jelly runs partly between the cherries and into small gaps in the filling before setting as the cake cools. The recipe is designed for a half-sized baking tray or rectangular frame measuring approximately 32 x 24 cm and makes about 16 slices. Its balance of tart fruit, mild cream and sweet cherry topping makes it suitable for birthdays and afternoon coffee.
You may also find it useful to look at recipes Cherry Quark Cream Layer Cake, Mini Grape Custard Tarts, and German Cherry Bread Pudding with Vanilla Sauce, in addition to this one.
👨🍳 How to make Cherry Sour Cream Traybake with Cherry Jelly
- 1
Drain the cherries in a large sieve for at least 10 minutes. Pat them gently with kitchen paper to remove excess moisture.
- 2
Preheat the oven to 180°C conventional or 160°C fan.
- 3
Grease a half-sized baking tray or rectangular tin measuring approximately 32 x 24 cm, coat it with breadcrumbs and position a suitable baking frame if required.
- 4
Beat the margarine, 100 g sugar, vanilla sugar and salt for 3 to 4 minutes until creamy.
- 5
Add the eggs one at a time, mixing thoroughly after each addition.
- 6
Combine the flour and baking powder in a separate bowl. Mix them briefly into the margarine mixture until a smooth cake batter forms.
- 7
Transfer the batter to the prepared frame and spread it evenly into every corner.
- 8
Bake the base on the middle shelf for 20 minutes. It should have risen slightly but should not yet be fully baked.
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Meanwhile, mix the custard powder with 40 g sugar and 6 tablespoons of the cold milk until smooth.
- 10
Bring the remaining milk to the boil. Briefly remove the pan from the heat and whisk in the custard mixture.
- 11
Return the pan to the heat and cook for approximately 1 minute while stirring continuously, until noticeably thick.
- 12
Remove the pudding from the heat and allow it to cool for about 5 minutes, stirring occasionally to prevent a skin from forming.
- 13
Whisk the sour cream and egg yolks into the warm pudding. It should no longer be boiling hot.
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Remove the partially baked base from the oven and spread the sour cream custard evenly over it.
- 15
Arrange the drained cherries over the filling with a little space between them and press them down only lightly.
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Return the cake to the middle shelf and bake for another 30 minutes. The centre may still appear slightly soft because the filling firms as it cools.
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Remove the cake from the oven and leave it to cool completely inside the baking frame for at least 90 minutes.
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For the jelly, combine the cherry juice and preserving sugar thoroughly in a sufficiently large saucepan.
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Bring the mixture to a rolling boil while stirring, then boil for 4 full minutes.
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Allow the cherry jelly to cool for 3 to 5 minutes. It should no longer be bubbling strongly but must remain liquid and easy to spread.
- 21
Spoon the jelly evenly over the cherries and filling, working from the centre outwards. Some jelly may run between the fruit into the cake.
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Refrigerate the cake for at least 1 hour, until both the sour cream filling and cherry jelly are fully set.
- 23
Before slicing, run a thin knife carefully around the baking frame and remove it.
🧠 Why It Works
Partially baking the base gives it enough structure to support the heavy sour cream and pudding filling. Custard starch and egg yolks bind the cream, while Schmand or full-fat sour cream provides richness and a mild tang. Thoroughly drained cherries prevent excess moisture. Preserving sugar transforms the cherry juice into a glossy, sliceable layer that also settles into small gaps around the fruit.
🛠️ Troubleshooting
Why does the sour cream filling not set?
The custard may not have been cooked long enough, or the cake may have been sliced while still warm. Cook the pudding for about 1 minute after thickening, cool the cake completely and refrigerate it for at least 1 hour.
Why is the sour cream filling lumpy?
The sour cream and egg yolks may have been added while the pudding was excessively hot. Allow it to cool for about 5 minutes and whisk the ingredients in thoroughly.
Why is the cake base wet beneath the filling?
The base may have been underbaked during the first stage, or the cherries may still have contained too much juice. Bake the base for 20 minutes and dry the drained fruit with kitchen paper.
Why does the cherry jelly not set?
The ratio of juice to preserving sugar may have been incorrect, or the mixture may not have boiled long enough. Use 2:1 preserving sugar and boil for 4 full minutes after reaching a rolling boil.
Why does the jelly set inside the saucepan?
It was allowed to cool for too long before being applied. Leave it for only a few minutes and spread it while still fluid. If necessary, warm it gently again.
💡 Tips and Variations
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For a stronger cherry flavour, replace part of the bottled juice with reserved juice from the cherry jars.
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Fresh stoned cherries can be used but must be dried especially well.
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For a chocolate variation, replace 20 g of the flour with unsweetened cocoa powder.
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Add a little finely grated lemon zest to the sour cream filling for a fresher contrast.
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For a less sweet cake, apply a thinner jelly layer and serve any remaining jelly separately.
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For clean slices, use a long knife dipped in hot water and wiped dry before every cut.
📦 Storage
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Keep the cherry sour cream cake refrigerated until serving.
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Stored covered or in a closed cake container, it remains fresh for up to 3 days.
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Do not leave the cake at warm room temperature for longer than approximately 1 hour because the filling contains dairy products and egg yolks.
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Cover cut surfaces to prevent the cake and filling from drying.
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Freezing the fully assembled cake is not ideal because the sour cream filling and jelly may release moisture after thawing.
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The partially baked cake base can be wrapped airtight and frozen for up to 2 months.
🍷 Pairing
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Serve the cake with filter coffee, espresso or an unsweetened cappuccino.
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Black tea or a slightly tart fruit tea complements the cherry filling.
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For celebrations, decorate it with a few fresh cherries or dark chocolate shavings.
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Additional whipped cream is unnecessary because the sour cream and pudding layer is already rich and creamy.
❓ F.A.Q.
Can cherry sour cream cake be made one day ahead?
Yes. The cake is well suited to advance preparation and becomes particularly easy to slice after a night in the refrigerator. Keep it covered until serving.
Can I replace Schmand with sour cream?
Yes, although standard sour cream is often lower in fat and may produce a slightly softer filling. Combining it with a little crème fraîche creates a closer substitute.
Can I use jarred cherries?
Yes. Jarred sour cherries are particularly suitable. Drain them for at least 10 minutes and pat them dry carefully.
Can I use the juice from the cherry jars for the jelly?
Yes, provided there is enough juice. Measure it accurately and maintain the required ratio to preserving sugar. Very sweet juice can be combined with unsweetened cherry juice.
How long does cherry sour cream cake need to cool?
Allow it to cool for at least 90 minutes after baking. Once the jelly has been added, refrigerate it for at least another hour.
🏛️ History and Tradition
Sour cream cakes with cooked vanilla pudding and fruit are a familiar part of modern German traybake and afternoon coffee culture. The creamy filling is commonly paired with mandarins, berries or cherries. Adding a fruit jelly topping is a decorative variation that intensifies the fruit flavour and gives the surface a glossy finish.
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For clean, stable layers, the cake base, sour cream filling and jelly must each be baked or cooled sufficiently.
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Well-drained cherries and correctly cooked jelly provide a distinct fruit layer without making the cake base soggy.
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