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a slice of German Cherry Custard Pie on a white plate

German Cherry Cake - Cherry Custard Pie

This Cherry Pie with Vanilla Custard is an easy German Cherry Cake recipe that you will love! No-roll shortcrust pastry, creamy vanilla quark filling, and tart sour cherries make this traditional German cake so special! 

Course Breakfast, Dessert
Cuisine germany
Keyword cherry custard pie, cherry custard tart, German cherry cake
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 12
Calories 400 kcal

Ingredients

  • 50 grams flour
  • 125 g butter
  • 150 grams sugar
  • 1 packet of vanilla sugar
  • 1 egg

For the filling:

  • 750 g quark or drained Greek yogurt - drain 1 kg Greek yogurt in a sieve lined with paper towles in the fridge over night - measure out 750 g
  • 100 ml milk
  • 2 egg yolks
  • 25 g butter melted in the micro
  • 2 sachets vanilla pudding custard powder (Dr Oetker) or 80 g cornstarch + 1 1/2 vanilla bean pods scraped out
  • 130 g sugar
  • 2 egg whites
  • 60 g sugar
  • 2 cups cherries sour cherries, rainier etc

Instructions

  1. Drain the cherries before baking if using canned. Drain the quark in a colander for 10 minutes. If using Greek yogurt, use 1 kg as a starting weight and drain overnight in a sieve lined with paper towels. Then weigh out 750 g. 

  2. Make the shortcrust pastry from 250 g flour, 125 g butter, 150 g sugar, a packet of vanilla sugar, and an egg. Mix in a stand mixer using the paddle attachment. Shape into ball or disk and chill for 30 min.
  3. While you chill the dough make the filling by combining 750 g quark, 100 ml milk, 2 egg yolks, 25 g melted butter (should not be hot anymore), 2 packets of vanilla pudding powder ( see notes), and 130 g of sugar to a creamy, smooth batter. Whisk the egg whites in a clean bowl with the 60 g sugar until stiff and fold into the quark custard.
  4. Now remive the cold dough from the refrigerator and press two-thirds of the dough onto the bottom of the 9 inch springform pan. No need to roll out, just press in. Make a rim using the last third.
  5. Add the quark mixture and sprinkle with the drained cherries on top and bake in the oven for about 60-70 minutes (170-180 C / 350 F).

Recipe Notes

 

  • Use a package of vanilla custard powder,  or make your own by mixing cornstarch with the seeds of 1 whole vanilla bean. 
  • ​​If you do not have a springform pan, use a 9-inch deep-dish pie pan or maybe 2 (8-inch) pie pans.
  • Cool completely or the fruit filling will be runny.
  • Sprinkle a little confectioners' sugar over the top when cooled to add a nice presentation before serving.
  • German shortcrust pastry is a very simple dough that is easy to prepare and store. You can even let the finished dough rest in the refrigerator for several days.
  • If the shortcrust pastry is too crumbly, knead in a little bit of cold water. That makes it pliable. But don't overdo it, otherwise it will be too liquid.
  • I always like to let the quark drain in a colander for a good 10 minutes but if you cannot find quark, use drained Greek yogurt.