Cherry Cake with Cottage-Cheese Dough

An incredibly wonderful cake with tart cherries on cottage-cheese dough. I bake it often in summer, when fresh cherries are around, and in winter frozen ones work perfectly well too. You have to try making this at home - you'll love it!

Cherry Cake with Cottage-Cheese Dough

A rolled cake made with light, layered cottage-cheese dough and a tart cherry filling thickened with cornstarch. Served warm.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 50 minutes mins

Proofing 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 7 servings

Course: Cottage cheese pies

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Dough

• 150 g cottage cheese
• 135 g sugar
• 6 tbsp vegetable oil
• 6 tbsp milk
• 300 g flour
• 10 g baking powder
• 1 pinch salt

Filling

• 500 g cherries fresh or frozen, pitted
• 20 g cornstarch
• 20 ml water cold
• 50 g sugar

Egg wash

• 1 egg yolk
• 2 tbsp cream

Method

 

Filling

1. Wash and dry the cherries and remove the pits (mine were already pitted), collecting the juice.
2. Put the cherries with the juice in a saucepan, add the sugar, and simmer over low heat for about five minutes.
3. Stir the cornstarch into the cold water and, stirring constantly, pour it in a thin stream into the cherry-sugar mixture. Bring almost to a boil and let cool completely - the filling is ready.

Dough

1. Combine the cottage cheese, milk, vegetable oil, 75 grams of sugar, and a pinch of salt. Sift in the flour with the baking powder. Knead the dough by hand.
2. Roll the dough out into a square shape - it's easiest right on the counter, lightly dusted with flour. Fold it and roll it out again. Repeat twice: this process makes the dough light and gives it a layered structure.
3. On the last roll-out, shape the dough into a rectangle measuring 40 by 15 centimeters.

Assembly and baking

1. Spread the cherry filling in an even layer over the dough. Roll it up into a log and cut into 7 pieces, each 5 centimeters thick.
2. Arrange the pieces snugly against each other in a pan. I used a 21 cm ceramic dish, lined beforehand with parchment.
3. Whisk the cream with the egg yolk and brush it over the top of the pieces. Let proof for 10-15 minutes.
4. Bake for 45 minutes at 175C. Let the cake cool in the pan and serve warm. Bon appetit!
   

Notes

Folding and re-rolling the dough is the key to a light, layered texture.

Tips

• Don't skip folding the dough: fold and roll it out again, twice - this is exactly what makes the cottage-cheese dough light and gives it a layered structure.
• Cherries work either way: fresh in summer, frozen in winter.
• Let the cake cool slightly in the pan and serve it warm - that's when it tastes best.