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
- Drain cherries and set aside.
- 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.
- Mix flour and baking powder and set aside.
- Separate eggs; yolks and whites in two separate bowls. Whites should go in large mixing bowl.
- Beat butter with sugar and vanilla sugar well, scraping sides of bowl to help incorporate for approximately 5 to 7 minutes.
- 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.
- 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.
- 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.
- 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.
- Carefully transfer batter to prepped 9 x 13” baking dish, still being careful not to collapse foam.
- Smooth batter evenly and gently place cherries over the top of the batter. Do not press cherries down into batter.
- Combine 45g chopped nuts and 12g sugar and sprinkle evenly over top of cherries and piskóta batter.
- 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.
- 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”
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.
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!