German Cherry Cake – Cherry Custard Pie Recipe

Introduction

German Cherry Cake, also known as Cherry Custard Pie, is a delightful dessert featuring a creamy quark filling topped with juicy cherries. This cake combines a buttery shortcrust pastry with a smooth vanilla custard and a generous layer of fresh or canned cherries for a perfect balance of flavors and textures.

Ingredients

• 250 grams flour
• 125 grams butter
• 150 grams sugar
• 1 packet vanilla sugar
• 1 egg
• 750 grams quark (or 1 kg Greek yogurt drained overnight)
• 100 ml milk
• 2 egg yolks
• 25 grams butter, melted and cooled
• 2 sachets vanilla pudding custard powder (or 80 grams cornstarch + seeds of 1 ½ vanilla beans)
• 130 grams sugar
• 2 egg whites
• 60 grams sugar
• 2 cups cherries (fresh sour cherries, Rainier, or drained canned cherries)

Instructions

1. Step 1: If using canned cherries, drain them well. Drain the quark in a colander for 10 minutes to remove excess liquid. If using Greek yogurt, place 1 kg in a sieve lined with paper towels and drain overnight, then weigh out 750 grams.
2. Step 2: Prepare the shortcrust pastry by combining 250 grams of flour, 125 grams butter, 150 grams sugar, vanilla sugar, and one egg in a stand mixer with a paddle attachment. Mix until the dough forms a ball or disk, then chill for 30 minutes.
3. Step 3: While the dough chills, make the filling. In a bowl, blend 750 grams quark, 100 ml milk, 2 egg yolks, 25 grams melted butter (cooled), vanilla pudding powder (or cornstarch and vanilla seeds), and 130 grams sugar until smooth and creamy.
4. Step 4: In a separate clean bowl, whisk the 2 egg whites with 60 grams sugar until stiff peaks form. Gently fold the egg whites into the quark custard mixture, being careful to keep it light and airy.
5. Step 5: Remove the chilled dough and press two-thirds of it into the bottom of a 9-inch springform pan. Press the remaining dough around the edges to create a rim.
6. Step 6: Pour the quark filling over the dough base and evenly scatter the drained cherries on top. Bake in a preheated oven at 170-180°C (350°F) for 60 to 70 minutes, until the filling is set and the crust is golden.

Tips & Variations

• For a richer flavor, use fresh sour cherries or fresh Rainier cherries when in season.
• If you cannot find quark, Greek yogurt is a good substitute but make sure to drain it well to avoid excess moisture.
• You can substitute vanilla pudding powder with cornstarch and real vanilla beans for a natural flavor.
• Pressing the dough directly into the pan without rolling saves time and keeps the crust tender.

Storage

Store the cake covered in the refrigerator for up to 3 days. It is best served chilled or at room temperature. To reheat slightly, warm in a low oven for about 10 minutes or let it sit at room temperature for 30 minutes before serving.

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 but make sure to thaw and drain them thoroughly to avoid excess moisture in the filling.

What can I substitute for quark if it’s not available?

Greek yogurt is a popular substitute. Be sure to drain it overnight to remove extra liquid for the best texture in the filling.

German Cherry Cake – Cherry Custard Pie Recipe

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★★★★★

4.7 from 115 reviews

A traditional German Cherry Cake featuring a buttery shortcrust base, a creamy vanilla-flavored quark custard filling, and topped with juicy sour cherries, baked to perfection. This delightful dessert combines the richness of custard with the freshness of cherries, ideal for any occasion.

• Author: zara
• Prep Time: 40 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

Shortcrust Pastry

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

Custard Filling

• 750 grams quark (or 1 kg Greek yogurt drained overnight)
• 100 ml milk
• 2 egg yolks
• 25 grams butter, melted and cooled
• 2 sachets vanilla pudding custard powder (or 80 g 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. Prepare the cherries and quark: Drain the cherries thoroughly if using canned. Place the quark in a colander and drain for 10 minutes to remove excess liquid. If using Greek yogurt instead of quark, start with 1 kg and drain overnight in a sieve lined with paper towels, then weigh out 750 g for the recipe.
2. Make the shortcrust pastry: In a stand mixer fitted with the paddle attachment, combine 250 g flour, 125 g butter, 150 g sugar, a packet of vanilla sugar, and 1 egg. Mix until a dough forms. Shape the dough into a ball or disk and chill it in the refrigerator for 30 minutes.
3. Prepare the quark custard filling: In a bowl, blend 750 g quark, 100 ml milk, 2 egg yolks, 25 g melted and cooled butter, 2 packets of vanilla pudding powder (or cornstarch and vanilla bean seeds), and 130 g sugar into a smooth, creamy batter. In a separate clean bowl, whisk the 2 egg whites with 60 g sugar until stiff peaks form, then gently fold them into the quark custard mixture.
4. Assemble the cake: Remove the chilled dough from the fridge. Press two-thirds of the dough evenly onto the bottom of a 9-inch springform pan, no rolling needed. Use the remaining dough to form a rim along the edges.
5. Add filling and cherries, then bake: Pour the quark custard mixture over the pastry base and spread evenly. Scatter the drained cherries on top. Bake the cake in a preheated oven at 170-180°C (350°F) for 60-70 minutes until set and lightly golden.

Notes

• Ensure the butter for the custard is melted but not hot to avoid curdling the eggs.
• If using cornstarch and vanilla beans instead of pudding powder, mix well to prevent lumps.
• Drain the quark or yogurt well to prevent a watery filling.
• The baking time may vary depending on oven type; watch until the custard is set but still slightly jiggly in the center.
• This cake is best served chilled or at room temperature.

Keywords: German cherry cake, cherry custard pie, quark cake, shortcrust pastry dessert, baked cherry cake