Name: German Cherry Cake – Cherry Custard Pie Recipe
Prep time: 45 min
Cook time: 1 h 5 min
Total time: 1 h 50 min
Cuisine: German
Ingredients: 250 grams flour; 125 grams butter; 150 grams sugar; 1 packet vanilla sugar; 1 egg; 750 grams quark or drained Greek yogurt (start with 1 kg Greek yogurt drained overnight); 100 ml milk; 2 egg yolks; 25 grams butter, melted and cooled; 2 sachets vanilla pudding custard powder (Dr. Oetker) or 80 grams cornstarch + seeds scraped from 1½ vanilla bean pods; 130 grams sugar; 2 egg whites; 60 grams sugar; 2 cups cherries (sour cherries, Rainier, or other varieties), drained if canned

Jump to Recipe

Introduction

This German Cherry Cake, also known as Cherry Custard Pie, is a delightful blend of creamy quark custard and tart cherries nestled in a buttery shortcrust pastry. Perfect for a cozy afternoon treat or a festive occasion, its smooth texture and balanced sweetness make it a crowd favorite.

A slice of creamy cheesecake with a smooth pale yellow filling sits on a white plate. The cheesecake has a light golden crust at the base and edges. On top, whole and halved red cherries are partially embedded in the cheesecake, dusted with a light layer of powdered sugar. In the background, a blurred whole cheesecake and some more cherries are visible, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g flour
125 g butter
150 g sugar
1 packet of vanilla sugar
1 egg
750 g quark or drained Greek yogurt (start with 1 kg Greek yogurt and drain overnight)
100 ml milk
2 egg yolks
25 g butter, melted (cooled)
2 sachets vanilla pudding custard powder (or 80 g cornstarch + seeds from 1½ vanilla bean pods)
130 g sugar
2 egg whites
60 g sugar
2 cups cherries (sour cherries, Rainier, or your choice)

Instructions

Step 1: Drain the cherries if using canned. Drain the quark in a colander for 10 minutes. For Greek yogurt, drain 1 kg overnight in a sieve lined with paper towels in the fridge, then weigh out 750 g.
Step 2: Make the shortcrust pastry by mixing 250 g flour, 125 g butter, 150 g sugar, the 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: While the dough chills, prepare the filling. Combine the drained quark, 100 ml milk, 2 egg yolks, 25 g melted (and cooled) butter, vanilla pudding powder (or cornstarch with vanilla seeds), and 130 g sugar. Mix until smooth and creamy.
Step 4: Whisk the 2 egg whites with 60 g sugar in a clean bowl until stiff peaks form. Gently fold the egg whites into the quark custard mixture.
Step 5: Remove the dough from the fridge. Press two-thirds of it evenly onto the bottom of a 9-inch springform pan (no rolling needed). Use the remaining dough to form a rim around the edges.
Step 6: Pour the quark custard filling onto the crust and sprinkle the drained cherries evenly on top.
Step 7: Bake in a preheated oven at 170–180°C (350°F) for 60 to 70 minutes, until set and lightly golden.
Step 8: Let the cake cool completely before removing from the pan. Optionally, dust with confectioners’ sugar before serving.

Tips & Variations

Use vanilla pudding powder for a classic flavor or substitute with cornstarch and real vanilla bean seeds for a natural aroma.
If you don’t have a springform pan, a 9-inch deep-dish pie pan or two 8-inch pie pans work well.
Let the quark or yogurt drain thoroughly to prevent a runny filling.
Add a little cold water to the dough if it’s too crumbly, but avoid making it too wet.
Chilling the dough for longer improves texture and ease of handling; you can refrigerate it for several days before use.

Storage

Store the cake in the refrigerator, covered, for up to 3 days. Reheat gently or serve cold—the flavors develop nicely as it rests. The crust is best enjoyed within the first day to maintain its crispness.

How to Serve

A slice of custard tart with three clear layers is shown on a white plate. The bottom layer is a light brown, crumbly crust that looks soft and thick. The middle layer is a smooth and dense pale yellow custard filling, making up most of the slice. The top layer has a few bright red raspberries embedded just under a thin, golden-baked custard surface. The tart is dusted with a light sprinkling of white powdered sugar, adding a soft texture contrast. In the blurred background, there are a few more raspberries, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of quark?

Yes, but it should be Greek yogurt that is thoroughly drained overnight to remove excess moisture, mimicking the firmness of quark.

What if I don’t have vanilla pudding powder?

You can substitute with 80 g cornstarch mixed with the seeds of 1½ vanilla bean pods for a natural vanilla flavor and similar thickening effect.