Cherry Kraftbeer cake


  • 150g flour
    • 125g sugar
    • 60g soft butter
    • 60ml Tanheiser Kraftbeer Cherry
    • 65g sour cream
    • 1 egg
    • 25g honey
    • 1 tsp. baking powder
    • 2 tsp. freshly squeezed lemon juice
    • 1 tsp. vanilla extract


  • 400g cherry without stones (may be frozen)
    • 75g sugar
    • 60ml Tanheiser Kraftbeer Cherry
    • 15g corn starch


Heat the oven to 180 degrees. Cream together soft butter with sugar, honey and vanilla extract. While creaming together, add the egg, sour cream, lemon juice and beer. Mix flour and baking powder in the dough. Mix thoroughly until the dough is homogeneous. Pour the dough in a cake pan. Bake the base in a preheated oven for 25-30 min. Use the toothpick to check if the cake is done. Take the base out of the oven, and let it cool in the pan.  Prepare cherry filling. Thaw the frozen berries, and drain excess fluid. Mix the prepared cherries with sugar and starch in a saucepan. Then pour the beer and heat it, stirring all the time. Pour the filling on top of the base, smooth out and cool a little bit. Put the cake in a cold place (refrigerator) for approx. 30 minutes. Take the cake out of the pan, cut into portions and serve with whipped cream.