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Cream puff cake with cherries
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Cream puff cake with cherries

Fluffy sponge cake, delicate cream puff layer with aromatic vanilla cream, light yogurt cream and fruity sour cherries – an irresistible combination that makes this cream puff cake so uniquely delicious. It is also an eye-catcher on the dining table with its layers. For the recipe, you only need simple ingredients that you probably already have at home. The preparation is a bit complicated, but it's worth it to make the cake. Because you're guaranteed to be delighted by its taste.
Course Dessert
Prep Time 1 hour 20 minutes
Cook Time 1 hour 10 minutes
Cooling time 3 hours
Servings 14

Equipment

  • Ø 26 cm large baking pan
  • piping bag

Ingredients

for the sponge dough

  • 4 eggs
  • 125 g sugar
  • 1 pinch of salt
  • 25 g cornstarch
  • 100 g flour

for the choux pastry

  • 150 ml water
  • 60 g butter
  • approx. 3 eggs
  • 1 pinch of salt
  • 90 g flour

for the vanilla cream (cream puff filling)

  • 500 ml milk
  • 120 g sugar
  • 2 eggs
  • 50 g butter
  • 50 g flour
  • vanilla
  • 1 pinch of salt

for the cake cream

  • 400 g natural yogurt
  • 400 g cream
  • 150 g sugar

for the cherry filling

  • 500 g sour cherries frozen
  • 70 g sugar
  • 40 g cornstarch
  • 50 ml water

Instructions

Preparation of the sponge mixture

  • Beat eggs, sugar, and salt until fluffy and white.
  • Fold in the flour and cornstarch to make an airy, thick dough.
  • Line the bottom of a 26 cm Ø springform pan with baking paper, pour the sponge mixture into the pan and bake in a preheated oven at 180 °C for about 20 minutes. Let it cool down for a few hours and then cut it lengthwise into two equally thick cake layers.

Preparation of the choux pastry

  • Put butter, water and salt together in a saucepan and bring to the boil, stirring constantly. Make sure that the butter melts before it boils.
  • Remove the saucepan from the heat, immediately add flour and mix briskly with a wooden wooden spoon to form a dough ball.
  • Put the saucepan back on the stove and heat the dough, stirring constantly, for about 2 - 3 minutes, until it comes off the bottom of the saucepan as a dumpling, leaving a white layer of starch there.
  • Take the saucepan off the heat, transfer the batter to a clean mixing bowl and let it cool to lukewarm.
  • Add eggs (except the last one) to the batter one at a time, mixing each time to make a homogeneous batter. Beat the last egg in a small bowl to combine the whites and yolks, and add it to the dough in small amounts, a little at a time, stirring it each time until it has absorbed the amount of egg. You need to add as much of the egg to the dough until it shines and sticks in peaks to the wooden cooking spoon. For this, you might not use the last egg completely, or you might need a small amount of one more egg.
  • Fill the choux pastry into a piping bag with a round, approx. Ø 8 mm hole nozzle and pipe either on a baking mat or on a baking tray lined with baking paper three circles of the pastry, which are approx. Ø 23, 20 and 17 cm in size, so that the smaller circle always lies in the larger one and has about 3 cm distance from it (see pictures at the top of the article). To do this, you can either draw the circles on the baking paper beforehand with a pen or use a silicone mat with measurement.
  • Bake the choux pastry rings in a preheated oven at 190 °C for about 30 minutes and let them cool down afterwards.

Preparation of the cherry filling

  • Let frozen sour cherries thaw beforehand.
  • Dissolve cornstarch in water.
  • Put thawed cherries and sugar in a saucepan and boil it while stirring. Before boiling, the sugar must have dissolved and liquid formed.
  • Once the cherry mixture boils, add the cornstarch dissolved in water, stirring constantly, and cook the cherry mixture for a few minutes until thickened. Remove it from the heat and let it cool.

Preparation of the vanilla cream (cream puff filling)

  • Put eggs, sugar, flour and salt in a saucepan and mix until homogeneous.
  • Add milk and mix again until homogeneous without lumps.
  • Put the saucepan on the stove, bring the mixture to a boil, stirring constantly, and cook it over medium heat for 2-3 minutes, stirring constantly, and it should get a pudding-like consistency.
  • Take the custard off the heat, immediately add the butter and vanilla and mix until the butter has melted and been absorbed by the custard. Let the custard cool, stirring occasionally.
  • Fill the choux pastry rings with the vanilla cream by placing the cream in a piping bag fitted with a thin, long piping nozzle, then insert the nozzle into the choux pastry rings in several places and pipe the cream in.

Preparation of the cake cream

  • Mix natural yogurt with sugar and let it rest briefly so that the sugar dissolves.
  • Whip the cream until stiff, add the yogurt-sugar mixture in portions and whip until creamy.

Preparation of the cream puff cake

  • Place one of the two sponge cake layers on a flat plate and spread it with about half of the yogurt cream.
  • Place the filled choux pastry rings on top so that the largest of them is at the edge, the second largest in the largest, and the smallest in the second largest. Now spread the choux pastry rings with the yogurt cream on top, leaving some of the cream for the edge.
  • Place the second sponge cake layer, cut side down, on top of the cream and spread the cherry filling on top.
  • Brush the edges of the cake with the remaining yogurt cream and chill for at least 3 hours.

Notes

  • To check whether the sponge cake is done baking, do a stick test or press briefly on the sponge cake with a finger. If it springs back after pressing and no marks remain to be seen, it is ready baked.
  • The amount of eggs specified for choux pastry may vary. Add eggs in batches until choux pastry is shiny and hangs in peaks on the wooden cooking spoon or drains very, very slowly.
  • Do not take the choux pastry out of the oven too soon or it will collapse. It is ready when it has a golden brown color.
  • Raspberries can be used instead of cherries. Frozen berries must be thawed first.
  • The amount of sugar for the berry filling can be adjusted as desired.
  • Adjust the amount of sugar for the vanilla cream to taste.
  • The amount of sugar for the yogurt cream can also be adjusted to taste.
  • The time to cool the cake layers, cream and filling is not included in the preparation time.
  • Note the detailed tips and tricks for DIY cream puff cake at the top of the post.