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Submitted on
April 22, 2012


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Cherry Biscuit Cake

Sun Apr 22, 2012, 7:14 AM
  • 4 eggs
  • 3 cups flour
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 package / 15g baking powder
  • 1 cup soda or sparkling water

  • 3 jars of sour cherries
  • 2 packages custard powder (vanilla flavour)
  • a bit sugar
  • 3 container / 600ml (liquid) cream
  • 2 packages stabilizer for whipping cream

  • 1 package butter biscuits
  • 250g powdered sugar
  • cherry juice or water

This cake is rather easy to make and doesn't need much experience.

But keep in mind when I am talking of cup I mean a real cup and not an unit for measurement!
Better start with a smaller cup if you are not sure how much dough you will get at the end.
It needs to fit into the baking sheet, otherwise it could end with a mess ;)


Mix the eggs, sugar, flour, baking powder and oil until you get a smooth dough. Blend the soda or sparkling water completely afterwards.
Add the dough to a fatted baking sheet and let it bake for about 25min at 170°C (air circulation enabled) until it gets a light tanning.

Bring the sour cherries with the juice of two jars to the boil. Keep the juice of the third jar for later.
Mix the custard powder with a bit of the cherry juice(until it is all liquid and there are no lumps left). Optionally you can add a bit of sugar as well. I never do though.
Once the cherries boil add the custard powder and let it all thicken.
Attention: There might be lumps of custard powder. It will have a gum like texture. Try to get rid of it all, otherwise you will end up with those in your cherry topping. It won't go away later anymore.

While still hot add it on the dough and spread it until everything is covered. Let it cool down afterwards.

Whisk the cream(in combination with the stabilizer) until stiff and add it on top of the cherry topping. Place the biscuits on top of that until the cream is completely covered.

Mix powder sugar with a bit of the remaining cherry juice(or water) and glaze the biskuits with it. The icing should be rather thick.
It might be more difficult to spread it, but it will end with a thicker layer of icing, rather than letting it run on the cream.

Once the icing is stiff you can serve the cake.

Additional hint:
You can prepare the flan base with the cherries already a day before you serve it.
If you want the cake to be a bit crunchy add the biscuits shortly before, otherwise do it a bit earlier – it will be easier for cutting as well.

Add a Comment:
HelenaRothStock Featured By Owner May 27, 2012  Professional Photographer
Hi, your stock has been featured here: [link] hope you don't mind :wormnomnom:
ginkgografix Featured By Owner May 28, 2012
OH! Thank you very much for that! :heart:
doodlestiltskin Featured By Owner May 16, 2012
oh-hoh thank you for this, looks great >:D
ginkgografix Featured By Owner May 16, 2012
phoenixleo Featured By Owner May 5, 2012
And thanks! :meow:
ginkgografix Featured By Owner May 5, 2012
My pleasure!
phoenixleo Featured By Owner May 5, 2012
phoenixleo Featured By Owner May 5, 2012
I will save all the recipes :paranoid:
ginkgografix Featured By Owner May 5, 2012
Kjherstin Featured By Owner Apr 26, 2012
Oh it looks so delicious! How big is your real cup then?
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