Cherry Cream Cheese Cake
This cherry cream cheese cake is a prime example of Italian appreciation for simplicity and quality. The base is a classic, tender sponge cake that perfectly supports the creamy quark and cream filling. The addition of cherry compote gives the cake a fruity freshness that harmoniously rounds out the flavor - proof that great results can be achieved with just a few high-quality ingredients.
Instructions
- 1
Preheat the oven to 180°C (conventional heat). Line a 26 cm springform pan with parchment paper, grease the sides, and dust with flour, knocking off excess flour.
- 2
In a mixing bowl, combine flour, sugar, softened butter, baking powder, vanilla sugar, salt, and eggs. Mix with a hand mixer for about two minutes until smooth.
2 min
- 3
Pour the batter into the prepared pan, tap several times on the work surface to remove air bubbles, smooth the top, and bake in the lower third of the oven for 25-30 minutes.
30 min
- 4
Remove the cake from the oven, take off the sides, and immediately invert onto a wire rack lined with parchment paper. Allow to cool completely.
- 5
Once cooled, cut the cake horizontally in half. Carefully slice with a long, serrated knife to get a clean cut surface.
- 6
Set aside the top layer. Place the bottom layer on a large cake plate and set a cake ring or the clean springform ring around it.
- 7
Soak the gelatin in water (5-7 minutes), then dissolve it by warming, according to package instructions.
7 min
- 8
Mix quark, sugar, lemon juice, and lemon zest with a hand mixer. Stir 3-4 tablespoons of the quark mixture into the dissolved gelatin, then fold the gelatin mixture back into the remaining quark mixture, mixing evenly with a whisk.
- 9
Whip the cream until stiff. Fold one-third of the whipped cream into the quark mixture, then gently fold in the remaining cream. Finally, roughly fold in the cherry compote to create a light swirl.
- 10
Spread the cheese and cream filling onto the bottom cake layer, smoothing the surface. Place the top cake layer on top and gently press down.
- 11
Chill the cake for at least 5 hours, preferably overnight, until set.
5 hr
- 12
Before serving, dust with powdered sugar.
Ago's Notes
- Using gelatin is crucial to keep the filling stable yet airy. Alternatively, Italian gelatin sheets can be used to preserve ingredient purity.
- This cherry cream cheese cake is best served well chilled to fully enjoy its fresh fruitiness and creamy texture.
- A classic that demonstrates how Italian culinary craftsmanship, even in pastry, respects ingredients and technique.
Chill the cake well before serving to enjoy its fresh and creamy flavors at their best.
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