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There’s something utterly enchanting about the German Cherry Custard Cake Recipe that makes it a standout on any dessert table. This luscious cake combines a tender, buttery shortcrust base with a creamy quark custard filling, all crowned by tart cherries that add a refreshing burst of flavor. It’s a cherished classic that effortlessly balances rich texture and bright fruitiness, making every bite feel like a warm hug wrapped in a slice of nostalgia. Whether you’re new to German baking or a seasoned pro, this recipe will soon become a beloved staple in your kitchen.
Ingredients You’ll Need
What’s truly wonderful about the German Cherry Custard Cake Recipe is how straightforward the ingredients are, yet how each one plays a vital role in creating the perfect harmony of taste and texture. From the buttery flour base that cradles the filling to the silky smooth quark and the sweet-tart cherries, every component shines through with intention and love.
- Flour (50 grams): The foundation for a tender and crumbly shortcrust pastry that holds everything together.
- Butter (125 grams): Adds richness and moisture for a melt-in-your-mouth crust and enhances the custard’s silkiness.
- Sugar (150 grams): Sweetens the dough and balances the tartness of the cherries.
- Vanilla sugar (1 packet): Infuses the pastry with a warm, aromatic sweetness that elevates every bite.
- Egg (1): Binds the dough together perfectly without making it tough.
- Quark (750 grams): This fresh cheese gives the custard its creamy texture and mild tang, essential to the cake’s signature flavor.
- Milk (100 ml): Lightens the quark mixture for smoothness and easier blending.
- Egg yolks (2): Enrich the custard to a decadent silky consistency.
- Melted butter (25 grams): Adds moisture and flavor to the custard; just make sure it’s cooled before mixing in.
- Vanilla pudding custard powder (2 sachets): Thickens the filling beautifully, or substitute with cornstarch and vanilla bean for a natural twist.
- Extra sugar (130 grams): Sweetens the custard filling to perfection without overpowering the cherries.
- Egg whites (2): Whipped with sugar to add airy lightness, folded into the custard for a wonderfully fluffy texture.
- Sugar for egg whites (60 grams): Stabilizes the meringue, giving the custard filling a delightful lift.
- Cherries (2 cups): Fresh or drained canned cherries add a pop of tart juiciness that balances the rich custard beautifully.
How to Make German Cherry Custard Cake Recipe
Step 1: Prepare the Cherries and Quark
Start by giving your cherries a good drain if you’re using canned fruit—excess liquid can make the cake soggy. For the custard, the quark needs to be drained as well to prevent the filling from being too watery. If you only have Greek yogurt, drain it overnight wrapped in paper towels to reach just the right consistency. This step ensures your custard sets perfectly and the flavors stay concentrated.
Step 2: Make the Shortcrust Pastry
Combine the flour, butter, sugar, vanilla sugar, and egg in a stand mixer fitted with the paddle attachment and mix until it forms a soft dough. No rolling pin required here! Simply shape the dough into a ball or disk and chill it in the fridge for 30 minutes. This chilling period is essential to let the butter firm up and make the crust delightfully crisp once baked.
Step 3: Whip Up the Custard Filling
While the dough chills, whisk together the quark, milk, egg yolks, melted cooled butter, vanilla pudding custard powder, and sugar until smooth and creamy. In a separate clean bowl, whip the egg whites with 60 grams of sugar to stiff peaks, then gently fold the meringue into the quark mixture. This technique lightens the custard, giving the filling a wonderful airy texture that’s still rich and velvety.
Step 4: Assemble the Cake
Take two-thirds of the chilled dough and press it firmly into the bottom of a 9-inch springform pan. Press the remaining dough around the edge to make a sturdy rim. This no-fuss method creates a perfect base that doesn’t need rolling but holds the luscious filling beautifully.
Step 5: Add Filling and Bake
Pour the quark custard mixture evenly over the crust and scatter the drained cherries on top. Pop your springform pan into a preheated oven and bake at 170-180 degrees Celsius (350 Fahrenheit) for about 60 to 70 minutes. Patience here pays off—once baked, you’ll have a golden crust and a perfectly set custard that’s rich without being heavy, with cherries speckled throughout.
How to Serve German Cherry Custard Cake Recipe
Garnishes
A dusting of powdered sugar adds a delicate touch of sweetness and a beautiful snowy finish that complements the deep reds of the cherries. For an extra indulgence, a light drizzle of fresh cream or a scoop of vanilla ice cream alongside really brings out the flavors in this cake.
Side Dishes
This cake is lovely on its own, but paired with a cup of strong coffee or a fragrant herbal tea, it turns into a complete experience. For brunch or special occasions, consider serving it alongside fresh fruit salad or a citrus compote to enhance the fruity brightness of the cherries.
Creative Ways to Present
Try slicing the cake into generous wedges and serving them on pretty dessert plates with a dollop of whipped cream and a few extra fresh cherries on the side. You can also layer slices with mascarpone in between for a decadent trifle twist or serve small squares as bite-sized treats at gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover German Cherry Custard Cake Recipe keeps well covered in the refrigerator for up to three days. Make sure to wrap it tightly with plastic wrap or store in an airtight container to preserve moisture and prevent odors from other foods seeping in.
Freezing
If you want to save some for later, slice the cake first and freeze individual portions wrapped in foil and placed in freezer bags. It freezes surprisingly well for up to two months and thaws quickly at room temperature or in the fridge overnight.
Reheating
To enjoy this cake as if freshly baked, warm slices gently in a low oven (around 150°C / 300°F) for 10 minutes. Avoid microwaving if possible, as it can alter the texture of the custard, making it rubbery instead of silky.
FAQs
What can I substitute for quark in the German Cherry Custard Cake Recipe?
You can use well-drained Greek yogurt as a substitute, but be sure to allow it to drain overnight to remove excess liquid. Cream cheese thinned with a little milk can also work, though it will change the flavor slightly.
Can I use frozen cherries instead of fresh or canned?
Absolutely! Just thaw them completely and drain any extra liquid before adding to the cake. Using frozen cherries is a convenient option, especially when cherries are out of season.
Is this cake suitable for beginners?
Yes, the German Cherry Custard Cake Recipe is quite forgiving and straightforward. The shortcrust doesn’t require rolling and the filling comes together quickly, making it a perfect baking project for anyone wanting impressive results with minimal fuss.
What does the vanilla pudding custard powder do?
This powder acts as a thickener and flavor enhancer in the custard, giving it that smooth, velvety texture and subtle vanilla charm. If you don’t have it, cornstarch combined with fresh vanilla bean or vanilla extract works great too.
Can I make this cake dairy-free?
Making this cake dairy-free would require some ingredient substitutions, like using a plant-based quark alternative and dairy-free butter. Keep in mind that the texture and taste might differ, but it’s definitely possible with a bit of experimentation.
Final Thoughts
If you’re searching for a dessert that feels like a warm family gathering, the German Cherry Custard Cake Recipe is your answer. Its charming blend of buttery crust, dreamily smooth custard, and jewel-like cherries makes it a winning choice any day. I can’t wait for you to try this recipe and watch it become a treasured classic in your own kitchen.
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German Cherry Custard Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 25 minutes to 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
This German Cherry Cake, also known as Cherry Custard Pie, features a tender shortcrust pastry filled with a creamy quark custard and topped with juicy sour cherries. The delicate vanilla custard combined with the natural tartness of cherries creates a deliciously balanced dessert perfect for any occasion.
Ingredients
Shortcrust Pastry
- 250 g flour
- 125 g butter
- 150 g sugar
- 1 packet vanilla sugar
- 1 egg
Filling
- 750 g quark (or 1 kg Greek yogurt drained overnight to yield 750 g)
- 100 ml milk
- 2 egg yolks
- 25 g butter, melted and cooled
- 2 packets vanilla pudding custard powder (Dr Oetker) or 80 g cornstarch + seeds of 1½ vanilla bean pods
- 130 g sugar
- 2 egg whites
- 60 g sugar
Topping
- 2 cups cherries (sour cherries, Rainier cherries, or similar), drained if canned
Instructions
- Prepare cherries and quark: Drain the cherries if using canned. Drain the quark in a colander for 10 minutes to remove excess moisture. If substituting with Greek yogurt, drain 1 kg overnight using a sieve lined with paper towels to yield about 750 g.
- Make shortcrust pastry: In a stand mixer fitted with the paddle attachment, combine 250 g flour, 125 g butter, 150 g sugar, the vanilla sugar packet, and 1 egg. Mix until a dough forms. Shape the dough into a ball or disk and chill for 30 minutes.
- Prepare the filling: In a mixing bowl, combine 750 g quark, 100 ml milk, 2 egg yolks, 25 g cooled melted butter, 2 packets vanilla pudding powder (or cornstarch and vanilla bean seeds), and 130 g sugar. Mix until creamy and smooth. In a separate clean bowl, whisk 2 egg whites with 60 g sugar until stiff peaks form, then gently fold them into the quark custard mixture to lighten it.
- Assemble the crust: Remove the chilled dough from the refrigerator. Press two-thirds of the dough evenly onto the bottom of a 9-inch springform pan; no rolling out is necessary. Use the remaining third of the dough to press up the sides to form a rim.
- Fill and top: Pour the quark custard filling onto the crust base, spreading it evenly. Sprinkle the drained cherries evenly over the top.
- Bake: Preheat the oven to 170-180°C (350°F). Bake the assembled cake in the oven for 60-70 minutes until the filling is set and the crust is golden. Allow it to cool before removing from the springform pan and serving.
Notes
- Draining the quark or yogurt is crucial to avoid a watery filling.
- If you don’t have vanilla pudding powder, substitute with cornstarch and real vanilla beans for authentic flavor.
- Sour cherries work best for a balance of tartness, but other varieties can be used depending on preference.
- Do not roll out the pastry; pressing it into the pan maintains a tender texture.
- Allow the cake to fully cool before serving for best slicing results.
