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German Cherry Cake – Cherry Custard Pie

German Cherry Cake - Cherry Custard Pie
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Indulge in the delightful flavors of a classic German Cherry Cake – Cherry Custard Pie, where creamy quark filling meets tart cherries for an unforgettable dessert experience. This pie is not just a treat for the taste buds; it’s a sweet reminder of cherished gatherings and shared moments with loved ones. The no-roll shortcrust pastry makes preparation easy, allowing you to focus on the joy of baking. Perfect for family brunches or as a comforting end to any meal, this recipe embraces tradition while inviting modern palates to relish its charm.

Ingredients

Scale
  • 50 grams flour
  • 125 grams unsalted butter
  • 150 grams granulated sugar
  • 1 packet vanilla sugar
  • 1 large egg
  • 750 grams quark (or Greek yogurt)
  • 100 ml milk
  • 2 egg yolks
  • 25 grams melted butter
  • 2 sachets vanilla pudding custard powder (or cornstarch alternative)
  • 130 grams sugar (for cherries)
  • 2 egg whites
  • 60 grams sugar (for egg whites)
  • 2 cups drained sour cherries

Instructions

  1. Preheat oven to 170°C (350°F).
  2. Drain canned cherries, setting aside.
  3. In a mixing bowl, combine flour, softened butter, both sugars, and one egg until smooth dough forms. Chill for at least 30 minutes.
  4. Prepare filling: Mix drained quark, milk, egg yolks, melted butter, pudding powder, and additional sugar until smooth. Whip egg whites with sugar until stiff peaks form and fold into quark mixture.
  5. Press two-thirds of chilled dough into the base of a springform pan and reserve one-third to create a rim.
  6. Pour filling into crust and scatter drained cherries on top.
  7. Bake for 60-70 minutes until edges are set but center remains slightly jiggly.
  8. Allow cooling before serving.

Nutrition

Find it online: https://isabellacooks.com/german-cherry-cake-cherry-custard-pie/