How to make homemade cherry pie

Cherry cake on a homemade fruit cake base

Loose fruit cake base and juicy fruit - fruit cakes are real classics. But there should be people who get their fruit cake base in the nearby bakery or even in the supermarket. The best wife of all can only shake her head when she talks about such experiences.

A fruit cake base like this is really quickly mixed and baked. She thinks! - Since we like to have a lot of fruit and little dough under the fruit, we cut or slice a finished cake. One of the two halves can then be frozen and a fruit cake base is at hand at the next opportunity.

The cherry year 2018 is a phenomenal one

As already described here, it can make sense to apply a thin layer of buttercream between the fruit and the cake base. Especially when the fruit used is very juicy, as can be the case with pitted cherries. The indicated amount is for a 28 springform pan *) suitable.

Ingredients for the fruit cake base or batter

* 250 g butter (liquid)
* 300 g flour (405)
* 1 teaspoon Baking powder
* 1 sachet of vanilla sugar
* 4 eggs
* 200 g of sugar
* some butter for the pan

Beat eggs and sugar with a hand mixer to a creamy mass. Work the flour, baking powder and the liquid butter into the sugar-egg mixture. Hence the name sponge mixture! Pour the dough into a greased springform pan and bake at 160 degrees circulating air for about 30-40 minutes. Then let it cool down and, as mentioned above, cut it crosswise if necessary.

Fortunately already pitted. Juicy cherries in summer 2018

* 1 kg fresh cherries (please stone beforehand)
* 2 sachets of cake glaze (red)
* to mix the icing water and approx. 100 ml cherry juice (see package instructions)

Experience taught us: one sachet of icing is too little, two are too many. But before you roll the cherries off the cake later, you better take two sachets. In order to get some flavor into the icing, it is advisable to use cherry juice instead of water for mixing.

Fine buttercream for the cherry cake

* 125 g soft butter
* 2 tbsp powdered sugar
* 1 shot of rum (54%)

The production of the buttercream is not rocket science. You take the soft butter (should be very soft, but by no means runny), stir it with powdered sugar and a little rum until it is nice and frothy. Finished. The consistency of the buttercream makes it easy to spread, but it becomes relatively firm when it cools down.

Spread the buttercream on the fruit cake base, place the base back in the springform pan and spread the pitted cherries on top.

Prepare the icing according to the instructions on the packet and spread it over the cake with a tablespoon. Let cool completely and set. Remove the cherry cake from the edge of the springform pan and just enjoy!

Fine cherry cake with batter. Try this wonderful fruit cake crust

You can of course do the whole thing with your favorite fruits. Whether cherries, peaches, currants, apricots, raspberries or pineapples. Whatever you feel like doing! Whether you apply the layer of buttercream or not is entirely up to you.

Further recommendations from our recipe collection:

- Cherry cake with sprinkles
- Apricot cake with almonds and marzipan
- Fine cherry cake with quark mousse
- Currant cake, with fine buttercream
- Peach tart with chocolate sprinkles
- Strawberry tart on an almond crust with a chocolate layer
- Apricot tart - Tarte aux abricots
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