Go Back
German Cherry Cake
Laura

German Cherry Cake

Authentic German Cherry Cake with buttery shortcrust, creamy vanilla custard, and tart sour cherries. This traditional dessert is perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
chilling time 30 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: German
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g all-purpose flour for shortcrust pastry
  • 125 g cold unsalted butter cubed
  • 150 g granulated sugar
  • 1 packet vanilla sugar or 1 tsp vanilla extract
  • 1 large egg for dough
  • 750 g quark or drained Greek yogurt drained overnight if using Greek yogurt
  • 100 ml whole milk
  • 2 egg yolks for custard
  • 25 g melted butter cooled
  • 2 sachets vanilla pudding powder or 80g cornstarch plus vanilla bean
  • 130 g sugar for filling
  • 2 egg whites
  • 60 g sugar for whipping egg whites
  • 500 g sour cherries drained if canned or pitted if fresh
  • powdered sugar for dusting before serving

Equipment

  • 9-inch springform pan
  • Stand mixer
  • Mixing bowls
  • Colander

Method
 

  1. Prepare the cherries: Drain canned sour cherries in a colander for at least 10 minutes. If using fresh cherries, pit them using a cherry pitter or small knife.
  2. Make the shortcrust pastry: In a stand mixer with paddle attachment, combine 250g flour, 125g cold butter, 150g sugar, vanilla sugar, and 1 egg. Mix until dough forms a cohesive ball. Shape into disk, wrap, and chill for 30 minutes.
  3. Prepare the custard filling: In a large bowl, whisk together 750g quark, 100ml milk, 2 egg yolks, 25g melted butter, vanilla pudding powder, and 130g sugar until smooth and creamy.
  4. Whip the egg whites: In a clean bowl, whip 2 egg whites with 60g sugar until stiff peaks form. Gently fold into the quark mixture to lighten the custard.
  5. Assemble the cake: Press two-thirds of chilled dough into bottom of 9-inch springform pan. Use remaining third to form a rim around the edge. Pour custard filling into crust and scatter 500g drained cherries evenly over top.
  6. Bake: Bake at 350°F (175°C) for 60-70 minutes until top is golden and center is set with slight jiggle. Cool completely in pan before slicing.
  7. Serve: Dust with powdered sugar before serving. Store covered in refrigerator for up to 4 days.

Notes

  • Drain quark or Greek yogurt properly to prevent watery filling
  • Let cake cool completely before slicing for clean cuts
  • Sour cherries can be replaced with raspberries, blueberries, or plums
  • Cake tastes even better the next day as flavors meld