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Ingredients

Adjust Servings:
100 g butter, softened
100 g sugar
1 package baking powder
3 eggs
150 g ground almonds
1 tbsp cocoa powder
2 tsp baking powder
1 чл молотой корицы
For soaking:
2-3 tbsp cherry liqueur
Cherry pudding:
350 g cherries (frozen or canned)
1 package instant pudding (creamy or vanilla flavor)
2 tbsp sugar
300-400 ml cherry juice
For vanilla cream:
250 g whipped cream, cold
1 package vanilla sugar
1 package whipped cream stabilizer, if necessary
Sahne-Kirsch-Torte – Cream Cherry Pie

Sahne-Kirsch-Torte – Cream Cherry Pie

Features:
  • Gluten-Free
  • Vegetarian
Cuisine:
  • 180
  • Serves 4
  • Medium

Ingredients

  • 100 g butter, softened

  • 100 g sugar

  • 1 package baking powder

  • 3 eggs

  • 150 g ground almonds

  • 1 tbsp cocoa powder

  • 2 tsp baking powder

  • 1 чл молотой корицы

  • For soaking:

  • 2-3 tbsp cherry liqueur

  • Cherry pudding:

  • 350 g cherries (frozen or canned)

  • 1 package instant pudding (creamy or vanilla flavor)

  • 2 tbsp sugar

  • 300-400 ml cherry juice

  • For vanilla cream:

  • 250 g whipped cream, cold

  • 1 package vanilla sugar

  • 1 package whipped cream stabilizer, if necessary

Directions

Share

I accidentally found the recipe for this pie. It was a rainy autumn morning and I decided to start it with a cup of flavorsome coffee and a slice of the pie in our office cafeteria to have a great day.

There were various types of desserts at a counter. I chose a new chocolate from the first sight pie.

It was incredibly delicious and I came up to the counter to ask what pie it was. It was a cream cherry pie.

I look up for a recipe and it turned out that the pie is very popular in German-speaking segment of the Internet. I loved a flourless variation and included it to my planner to make it soon.

The pie turned out incredible!

The crust is so nut-chocolate, and the texture is grainy. The cherry pudding is very rich, sour-sweet topped with sweet cream…perfect! I refrigerated it overnight and it was well saturated.

Long story short, the pie is wonderful! Highly recommend!

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Steps

1
Done

Preheat the oven to 180 degrees Celsius.

2
Done

Pastry:

Use a mixer to beat butter with sugar and vanilla sugar until fluffy and creamy. Add eggs one by one, beating the mixture at a high speed. Add the next egg only after the previous has been completely beaten and the mixture is smooth.

3
Done

Mix almonds with cocoa powder, baking powder and cinnamon. Add this mixture to the butter mixture and carefully mix with a spatula in order not to lose the volume.

4
Done

Place the pastry in the pan lined with parchment paper, smooth the surface and bake at 180 degrees Celsius for 25 min. Bake until done – the toothpick should come out dry.

Let chill it the slightly opened oven. Then take out and let chill to room temperature on a counter.

5
Done

When the pie is still warm, spoon some the cheery liqueur over the top.

6
Done

The cherry pudding.

If you use canned cherries: pour the liquid from the can into a seperate pot, add cherry juice (no more than 500 ml) and 2 tbsp sugar. Prepare the instant pudding according to directions on the package, using the liquid from the can. In the end, carefully fold in the cherries.

If you use frozen cherries: place the cherries into a pot, add sugar and cook over low heat to release juices. Cherries shouldn’t get boil too quickly or boil for a long time. It’s better to place it over the lowest heat to let it release juices. After they boiled, cook for 1-2 min, then remove from heat. Then proceed as if you used canned cherries: pour the juices into a separate pot, add cherry juice (no more than 500 ml) and prepare the instant pudding.

7
Done

Top the crust with the cherry pudding and refrigerate.

8
Done

Vanilla cream:

Beat sugar with cold (!) whipped cream until stiff foam. Add a whipped cream stabilizer in the process, if necessary. Spread or pipe the cream on top of the cooled pie (the pudding should already be set). Garnish with grated chocolate, if desired.

How to serve:

Serve cold with tea or coffee.

How to keep:

Can be kept refrigerated for 1 day.

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