Sour Cherry Cake / Meggyes Piskóta

Sour Cherry Cake / Meggyes Piskóta

Credit: Marika’s Kitchen


  • 600-700g sour cherries,fresh and pitted or canned and drained
  • 120g Organic all-purpose flour
  • 8g baking powder
  • 100g butter
  • 100g sugar
  • 1 pkg (8g) vanilla sugar
  • 6 eggs yokes
  • 6 egg whites
  • 1/8 tsp salt
  • 45g walnuts, chopped
  • 1/8 cup 12g cane sugar


  1. Drain cherries and set aside.
  2. Butter 9 x 13” baking dish and dust with flour, removing all excess flour and set aside or spray with coconut oil just before adding batter.
  3. Mix flour and baking powder and set aside.
  4. Separate eggs; yolks and whites in two separate bowls. Whites should go in large mixing bowl.
  5. Beat butter with sugar and vanilla sugar well, scraping sides of bowl to help incorporate for approximately 5 to 7 minutes.
  6. Add egg yolks, one at a time until each incorporates into batter. Scrape sides of mixing bowl to help incorporate. Then mix for approximately 10 minutes.
  7. While egg/sugar batter is mixing, beat the egg whites and salt in the separate bowl with electric hand held mixer until stiff peaks form and set aside.
  8. Add blended flour and baking powder through flour sifter or sieve to egg/sugar batter while mixer is going until just mixed. Scrape sides to incorporate dry ingredients into wet. Be careful to not over mix.
  9. Transfer batter into stiff egg whites and fold batter into egg whites, being careful to not collapse egg whites while also incorporating batter and egg whites evenly.
  10. Carefully transfer batter to prepped 9 x 13” baking dish, still being careful not to collapse foam.
  11. Smooth batter evenly and gently place cherries over the top of the batter. Do not press cherries down into batter.
  12. Combine 45g chopped nuts and 12g sugar and sprinkle evenly over top of cherries and piskóta batter.
  13. Bake in preheated 350F for approximately 25 minutes. Once baking has begun, do not open oven door for first 15 to 20 minutes to prevent collapse of batter.
  14. Cake is ready when a toothpick comes out clean when inserted and removed from center of cake.

Note: Cherries can be replaced with other seasonal fruits like apricots, peaches, plums and even pears!

2 thoughts on “Sour Cherry Cake / Meggyes Piskóta

  1. Hi Marika, I would like to try the cherry cake recipe, however, you did not specify the pan size used. I find this happens in a lot of recipes, so I would request you make sure in future to note pan size.
    Thanks very much.

    1. Thank you Suzanne! I’m so sorry! I thought I notes somewhere that it is a 9x 13. I will def try to make that more clear going forward. I’ll also go back and make sure to update my recipes with that information. Thanks again!

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