I saw a few recipes for a Cherry Pyramid cake, and I think it may originate from Eastern Europe. Most of the ones I saw were too large for my purposes so I have created a recipe for a smaller version. But the recipe can easily be up-sized to make a larger one. I will give details for that below.
Basically this cake is made up of pastry tubes, filled with cherries, that are laid on top of each other in layers to create a pyramid. In between the layers is a frosting, with more coating the outside of the pyramid. Then grated chocolate covers the entire thing.
All the recipes I saw called for sour cream, but here in the UK we can only buy soured cream, which is much runnier, with a lower fat content, than what is available elsewhere. So instead of soured cream I used creme fraiche which worked perfectly.
The recipe is actually quite simple, it just takes a little time. I used fresh cherries, but tinned cherries in syrup are fine too. If using tinned cherries drain the syrup from them and place them on paper towl to absorb excess liquid. Of course whichever type is used they still need to be pitted.
For my recipe I have 6 pastry tubes, 3 on the bottom, 2 in the middle and one at the top of the pyramid. The recipe below is sufficient for that. If you want to increase the size of the pyramid to have 4 layers, which would be 10 pastry tubes, for 4,3,2,1 then multiply the ingredients by 1.66. If you want 5 layers which would be 15 pastry tubes, 5,4,3,2,1 in the pyramid multiply the recipe by 2.5.
These cherry pastry tubes are also ideal for snacking on just as they are when baked, without the frosting. In fact I have some frozen and just take one out of the freezer for about an hour and then eat it with a nice cup of tea.
My pyramid turned out very well and was an ideal size for me. It tasted very good indeed.
- 160 g(1 1/4 cups) plain flour
- 76g(5 tbsp _ 1 tsp) softened butter
- 75g(3/8 cup)caster sugar
- 76g(1/4 cup) creme fraiche(or sour cream if not in UK)
- 1 egg, beaten, for egg wash.
- 48 cherries, pitted
- 200g(2/3 cup)creme fraiche(or sour cream if not in UK)
- 40g(1/4cup) icing sugar
- 35g( 1 1/4 oz)grated chocolate.
- Place the butter, caster sugar and 76g creme fraiche into a large bowl and cream together.
- Add the flour and mix in, then use your hands to form into a dough.
- Form into a disc and wrap in plastic wrap and chill for 30 minutes.
- Preheat the oven to 180C/160C fan/350F.
- Line a baking tray with parchment paper.
- Lightly flour the work surface and divide the pastry into 6 equal pieces.
- Roll each piece out to 18cm(7 inches) by 10cm(4 inches).
- Place a row of 8 cherries onto one half of the pastry, leaving an edge that you can pull up to roll the cherries into the pastry.
- Brush the other long edge of the pastry with some water to help seal.
- Pull the edge up to the side of the cherries and then roll everything over to form a tube with the cherries inside.
- Place the tube, seal side down, on the baking tray.
- Brush the tubes with egg wash.
- Bake in the oven for 15 minutes, then remove and allow to cool completely.
- Mix the 200g creme fraiche and the icing sugar together to form the frosting.
- Place 3 tubes of cherry pastry side by side and cover with frosting.
- Place 2 tubes on top of that and cover again.
- Place the final tube on the top and cover again.
- Then use the remaining frosting to cover completely, if not already covered.
- Sprinkle with grated chocolate.
- Chill until ready to serve.