Viennese cake with cream cheese and cherries ..

Great combination of cream cheese..sour cream and cherries..juicy..soft..resreshing..you can replace cherries with seasonal fruit that will soon "come" ... cherries ... apricots..peachs, etc ..

Preparation steps

FIRST: prepare the stuffing: Cherries, pit them, sprinkle them with sugar, vanilla sugar, and ground cinnamon to taste, and leave for about 20. min. until you prepare a cream biscuit.
FOR Cream-biscuit: Whisk together the yolks, whole eggs, sugar, vanilla sugar, juice and lemon zest. Room temperature butter, cut into strips, then add it to the mixture, continue to mix further, to get a nice, cohesive and compact mixture.
Cream cheese, mix with sour cream. Mix the flour with the baking powder, and a pinch of salt.
Assemble everything lightly. Cake mold size (26cm.) Line with baking paper, pour the cream-biscuit mixture, and press the slightly drained cherries on the surface.
Bake on low heat at 170C for about 45 minutes. Cool in the mold, then take it out and sprinkle with powdered sugar and vanilla. Cover with aluminum foil, and leave overnight. The next day, cake.cut into pieces and serve ..

Serving

at my request, I topped the whole cake with homemade cherry jam.

Ingredients

FOR STUFFING-FILLING:

800г.ripe and juicy cherries
6vel. spoon of sugar
1a bag of vanilla sugar
ground cinnamon to taste

FOR CREAM-BISCUITS:

200g.butter (room temperature)
200g.sugar
1vanilla sugar
juice and zest of half a lemon
200g.cream cheese to taste
120ml.sour cream 12% m.m.
3yolk
3whole eggs
200g.of fine smooth flour
1/2bags of baking powder
on top of a salt knife

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