Name: German Cherry Cake – Cherry Custard Pie Recipe
Prep time: 40 min
Cook time: 1 h 5 min
Total time: 1 h 45 min
Cuisine: German
Ingredients: 250 grams flour; 125 grams butter; 150 grams sugar; 1 packet of vanilla sugar; 1 egg; 750 grams quark (drained); 100 ml milk; 2 egg yolks; 25 grams butter, melted and cooled; 2 sachets vanilla pudding custard powder (Dr. Oetker) or 80 grams cornstarch and seeds from 1 ½ vanilla bean pods; 130 grams sugar; 2 egg whites; 60 grams sugar; 2 cups cherries (sour cherries, Rainier, or other varieties), drained if canned

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Introduction

German Cherry Cake, also known as Cherry Custard Pie, is a delightful dessert that combines a tender shortcrust pastry with a creamy quark custard filling, topped with juicy cherries. This classic cake is perfect for any occasion and offers a lovely balance of sweet and tart flavors.

A slice of creamy cheesecake sits on a white plate, showing three clear layers: a firm, light brown crust at the bottom, a thick and smooth pale yellow filling in the middle, and a top layer dotted with whole red cherries, dusted with white powdered sugar. The crust looks crumbly, the filling appears rich and dense, and the cherries add a bright contrast on top. In the background, more cherries and a whole cheesecake are slightly blurred, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: If using canned cherries, drain them well before baking. Drain the quark by placing it in a colander for 10 minutes. For Greek yogurt substitution, start with 1 kg and drain overnight lined with paper towels, then measure out 750 grams.
Step 2: Prepare the shortcrust pastry by mixing 250 grams flour, 125 grams butter, 150 grams sugar, a packet of vanilla sugar, and 1 egg in a stand mixer with the paddle attachment. Shape the dough into a ball or disk and chill for 30 minutes.
Step 3: For the filling, combine 750 grams quark, 100 ml milk, 2 egg yolks, 25 grams melted butter (cooled), 2 sachets of vanilla pudding powder (or cornstarch and vanilla seeds), and 130 grams sugar. Mix until smooth and creamy.
Step 4: In a clean bowl, whisk the 2 egg whites with 60 grams sugar until stiff peaks form, then gently fold into the quark mixture to lighten the filling.
Step 5: Remove the dough from the fridge and press about two-thirds of it into the bottom of a 9-inch springform pan, creating an even base. Use the remaining dough to form a rim around the edge.
Step 6: Pour the quark custard filling onto the pastry base and evenly distribute the drained cherries on top.
Step 7: Bake in a preheated oven at 170-180°C (350°F) for 60-70 minutes until the custard is set and the crust is golden.

Tips & Variations

Using fresh or frozen cherries works well; just ensure they are well drained to prevent sogginess.
For a richer flavor, try adding a splash of lemon juice or vanilla extract to the filling.
If you don’t have quark, Greek yogurt can be a suitable substitute after draining excess liquid.
Sprinkle a little sugar on top of the cherries before baking for a caramelized finish.

Storage

Store the cake covered in the refrigerator for up to 3 days. To reheat, bring to room temperature or warm slightly in a low oven to enjoy the best texture and flavor. This cake is best served fresh but can be eaten cold.

How to Serve

A single slice of creamy custard tart sits on a white plate, showing three clear layers: a bottom layer of light brown crumbly crust, a thick middle layer of smooth pale yellow custard, and a top layer dotted with bright red cherry halves that peek out lightly golden baked surface, dusted with a thin layer of powdered sugar. The background is a soft white marbled texture with blurred whole cherries in red tones behind. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries for this recipe?

Yes, frozen cherries work well. Just make sure to thaw and drain them thoroughly to avoid excess moisture in the filling.

What can I substitute for quark if I can’t find it?

Greek yogurt is a great substitute for quark. Drain it overnight in a sieve lined with paper towels to remove excess liquid, then use the measured amount in the recipe.