Description
Saftiger Kirsch-Schmand-Kuchen mit zartem, buttrigem Teig und cremiger Schmand-Sahne-Füllung. Süße Kirschen setzen fruchtige Akzente, die samtige Textur schmilzt auf der Zunge, goldbraune Oberfläche verlockt zum Genuss.
Ingredients
Scale
- 80 g Butter
- 75 g Zucker
- 1 Ei
- 200 g Mehl
- 1/2 TL Backpulver
- 2 Becher Schmand
- 1 Becher Sahne
- 1 Ei
- 1 Pck. Vanillepuddingpulver
- 80 g Zucker
- 1 Glas Kirschen
- 1 Pck. Vanillepuddingpulver
Instructions
- Prepare the shortcrust dough (Mürbeteig) by first softening the 80 g of butter at room temperature. In a mixing bowl, cream the butter together with 75 g of sugar until the mixture is light and fluffy. Then, add 1 egg to the creamed butter and sugar, mixing thoroughly until it is fully incorporated.
- In a separate bowl, combine 200 g of flour with 1/2 teaspoon of baking powder. Gradually add this dry mixture to the wet ingredients, mixing gently until a smooth dough forms. Avoid overkneading to keep the dough tender.
- Grease a 28 cm springform pan thoroughly with butter or baking spray. Press the prepared shortcrust dough evenly into the bottom of the pan and carefully press it up the sides to create a raised edge or rim, which will hold the fillings later.
- Drain the jar of cherries, reserving the juice. In a saucepan, combine the cherries and their juice with 1 packet of vanilla pudding powder. Heat the mixture over medium heat, stirring constantly, until it thickens into a smooth, jam-like consistency. Remove from heat and allow the cherry mixture to cool completely to room temperature.
- Once cooled, spread the cherry mixture evenly over the shortcrust base in the springform pan, creating an even layer.
- To prepare the Schmand topping, in a mixing bowl, combine 2 cups of Schmand (a German sour cream), 80 g of sugar, and 1 packet of vanilla pudding powder. Mix these ingredients thoroughly until smooth and homogeneous.
- In a separate bowl, whip 1 cup of heavy cream (Sahne) until stiff peaks form. Gently fold the whipped cream into the Schmand mixture, taking care to keep the mixture light and airy.
- Spread the Schmand cream mixture evenly over the cherry layer in the springform pan, smoothing the surface with a spatula to ensure an even topping.
- Preheat your oven to 180°C (356°F). Place the prepared cake in the oven and bake for approximately 40 to 45 minutes, or until the Schmand topping is set and lightly golden around the edges.
- After baking, remove the cake from the oven and allow it to cool completely in the pan on a cooling rack. Once cooled, carefully remove the springform rim before serving.
Notes
Ensure the cherry mixture is completely cooled before spreading the Schmand topping to prevent it from curdling. Using a springform pan makes it easier to remove the cake without damaging the layers. For an extra touch, dust the cooled cake lightly with powdered sugar before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
