Russian Cherry Cake

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	40 mins
Total Time	1 hr 10 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

For the dough, knead the butter, flour, yoghurt, baking powder and vanilla sugar with a dough hook to a mass. Roll out the dough on a floured surface approx. 3 mm thin and 30 cm long and cut into 7 - 8 cm wide strips.
Place the cherries in the middle of the strips, sprinkle them with the sugar and roll up the strips. Then place the rolls in a spiral shape in a springform pan, Ø 26cm. Bake the cake at 180 ° C for 30 - 40 minutes. After cooling, dust the cake with powdered sugar.
Tip: The original recipe contains 200 g butter, but I use 100 g butter so that the cake doesn`t get too thick. I also never sprinkle the whole 100 g of sugar over the cherries, but rather do it by feeling or only to the extent that the cherries are lightly covered with a layer of sugar.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.