German Cherry Cake – Cherry Custard Pie Recipe

Introduction

German Cherry Cake, also known as Cherry Custard Pie, is a delightful dessert combining a tender shortcrust pastry with a creamy quark custard and juicy cherries. This classic treat offers a perfect balance of sweet and tart flavors, making it a favorite for any occasion.

Ingredients

• 250 g flour
• 125 g butter
• 150 g sugar
• 1 packet vanilla sugar
• 1 egg
• 750 g quark
• 100 ml milk
• 2 egg yolks
• 25 g butter, melted and cooled
• 2 sachets vanilla pudding custard powder (or 80 g cornstarch + seeds from 1½ vanilla beans)
• 130 g sugar
• 2 egg whites
• 60 g sugar (for egg whites)
• 2 cups cherries (sour cherries, Rainier, or similar)

Instructions

1. Step 1: Drain the cherries well if using canned. Place the quark in a colander and let it drain for 10 minutes. If using Greek yogurt, start with 1 kg and drain overnight in a sieve lined with paper towels, then weigh out 750 g.
2. Step 2: Make the shortcrust pastry by mixing 250 g flour, 125 g butter, 150 g sugar, vanilla sugar, and 1 egg in a stand mixer with the paddle attachment until combined. Shape the dough into a ball or disk and chill for 30 minutes.
3. Step 3: Prepare the filling by combining the quark, milk, egg yolks, melted and cooled butter, vanilla pudding powder (or cornstarch and vanilla seeds), and 130 g sugar. Mix until smooth and creamy. In a separate clean bowl, whisk the egg whites with 60 g sugar until stiff peaks form, then gently fold them into the quark mixture.
4. Step 4: Remove the dough from the refrigerator. Press two-thirds of it evenly into the bottom of a 9-inch springform pan (no need to roll out). Use the remaining dough to form a small rim along the edge of the pan.
5. Step 5: Pour the quark filling onto the base and evenly sprinkle the drained cherries on top. Bake in a preheated oven at 170–180°C (350°F) for 60 to 70 minutes, until set and lightly golden.

Tips & Variations

• For a richer flavor, use fresh sour cherries when in season and drain them well to avoid soggy filling.
• If you don’t have quark, Greek yogurt can be a substitute after thorough draining to remove excess moisture.
• Vanilla pudding powder can be replaced with cornstarch and scraped vanilla beans for a more natural taste.
• Press the dough directly into the pan instead of rolling to keep the crust tender and flaky.

Storage

Store the cake covered in the refrigerator for up to 3 days. If you prefer it warm, reheat slices gently in a low oven or microwave for a few seconds. The cake is best enjoyed fresh but keeps well chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries for this cake?

Yes, frozen cherries work well. Be sure to thaw and drain them thoroughly before adding to avoid extra moisture in the filling.

What can I substitute for quark if unavailable?

Greek yogurt is a great alternative if properly drained to remove excess liquid. Ricotta can also be used but will give a different texture.

German Cherry Cake – Cherry Custard Pie Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 133 reviews

This traditional German Cherry Cake, also known as Cherry Custard Pie, features a buttery shortcrust pastry filled with a creamy vanilla custard quark mixture and topped with juicy sour cherries. Perfectly baked to a golden finish, this dessert combines smooth custard with the tartness of cherries for a delightful treat.

• Author: Clara
• Prep Time: 45 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Shortcrust Pastry

• 250 grams flour
• 125 grams butter
• 150 grams sugar
• 1 packet vanilla sugar
• 1 egg

Filling

• 750 grams quark (or 1 kg Greek yogurt drained overnight)
• 100 ml milk
• 2 egg yolks
• 25 grams melted butter (cooled)
• 2 sachets vanilla pudding custard powder (Dr. Oetker) or 80 grams cornstarch + seeds from 1½ vanilla bean pods
• 130 grams sugar
• 2 egg whites
• 60 grams sugar

Topping

• 2 cups cherries (sour cherries, Rainier, or similar), drained if canned

Instructions

1. Drain Ingredients: Drain the cherries thoroughly if using canned. Also, drain the quark in a colander for 10 minutes to remove excess liquid. If substituting with Greek yogurt, drain 1 kg overnight using a sieve lined with paper towels, then measure out 750 grams.
2. Prepare Shortcrust Pastry: In a stand mixer fitted with a paddle attachment, combine 250 grams flour, 125 grams butter, 150 grams sugar, 1 packet vanilla sugar, and 1 egg. Mix until the dough forms a ball or disk. Chill the dough in the refrigerator for 30 minutes.
3. Make the Filling: While the dough chills, combine 750 grams quark, 100 ml milk, 2 egg yolks, 25 grams melted butter (cooled to room temperature), 2 sachets vanilla pudding powder (or cornstarch and vanilla bean seeds), and 130 grams sugar. Mix until smooth and creamy. In a separate clean bowl, whisk 2 egg whites with 60 grams sugar until stiff peaks form. Gently fold the egg whites into the quark custard mixture to keep it light and airy.
4. Assemble the Cake: Remove the dough from the refrigerator. Press two-thirds of it evenly onto the bottom of a 9-inch springform pan without rolling it out. Shape the remaining dough into a rim around the edges of the pan to contain the filling.
5. Add Filling and Cherries: Pour the quark custard filling into the prepared crust and spread evenly. Sprinkle the drained cherries on top of the custard layer.
6. Bake: Preheat the oven to 170-180°C (350°F). Bake the cake for 60-70 minutes until the filling is set, and the crust is golden brown. Allow to cool before serving.

Notes

• If you cannot find vanilla pudding powder, substitute it with cornstarch and vanilla bean seeds as directed.
• Drainage of quark or yogurt is essential to achieve the right filling consistency.
• You do not need to roll out the dough; pressing it directly into the pan yields a rustic texture.
• Use sour cherries for the classic tart flavor, but Rainier cherries or other varieties can also be used.
• Let the cake cool completely before removing it from the springform pan to prevent cracking.

Keywords: German Cherry Cake, Cherry Custard Pie, Quark dessert, Shortcrust pastry, Vanilla custard, Sour cherry cake