German Cherry Cake – Cherry Custard Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
