There’s something undeniably comforting about a slice of homemade cake, especially when it’s a recipe that brings a touch of European elegance to the table. Today, I’m thrilled to share with you a recipe that does just that: a German Cherry Cake. This cake isn’t just any dessert; it’s a creamy, fruity delight that balances sweetness with a touch of tartness, making it a perfect treat for any occasion, whether it’s a family gathering, a festive celebration, or simply a cozy afternoon at home.
Ingredients You’ll Need
Let’s start with what you’ll need. This recipe is divided into two main parts: the crust and the filling.
For the crust:
- 250g flour
- 125g butter
- 150g sugar
- 1 packet of vanilla sugar
- 1 egg
For the filling:
- 750g quark or drained Greek yogurt (To prepare, drain 1 kg Greek yogurt in a sieve lined with paper towels in the fridge overnight – then measure out 750g)
- 100ml milk
- 2 egg yolks
- 25g butter, melted
- 2 sachets vanilla pudding custard powder (Dr. Oetker) or 80g cornstarch + 1 1/2 vanilla bean pods, scraped
- 130g sugar
- 2 egg whites
- 60g sugar
- 2 cups cherries (You can choose sour cherries, Rainier, or any other variety you prefer)
Directions to Make Your German Cherry Cake
- Preparation: Begin by draining the cherries if you’re using canned ones. If you opt for Greek yogurt instead of quark, remember to start with 1 kg, drain it overnight as instructed, and then use only 750g for the recipe.
- Shortcrust Pastry: Combine 250g of flour, 125g of butter, 150g of sugar, a packet of vanilla sugar, and an egg in a stand mixer using the paddle attachment. Mix until it forms a cohesive dough. Shape it into a ball or disk and refrigerate for 30 minutes to chill.
- Filling: While the dough is chilling, prepare the filling. Mix the 750g of quark (or Greek yogurt), 100ml milk, 2 egg yolks, 25g of melted butter (cooled), the vanilla pudding powder (or cornstarch and vanilla pods), and 130g of sugar until smooth.
- Egg Whites: In a clean bowl, whisk the egg whites with 60g of sugar until stiff peaks form. Gently fold this into the quark mixture to add lightness.
- Assembling: Take the chilled dough from the refrigerator. Press two-thirds of it into the bottom of a 9-inch springform pan to form the base. There’s no need to roll it out; pressing is enough. Use the remaining third to create a rim around the edge.
- Baking: Pour the quark mixture over the crust in the pan. Sprinkle the drained cherries evenly on top. Bake in a preheated oven at 170-180°C (350°F) for about 60-70 minutes, or until the filling is set and the crust is golden.
Final Touches and Serving
After baking, let the cake cool in the pan before attempting to remove it. This cake is delicious on its own but can be elevated with a dusting of powdered sugar or served with a dollop of whipped cream.
Nutritional Information
For those interested, this cake approximately yields 12 servings, with an estimated 400 kcal per slice. It’s a rich dessert, so a little goes a long way!
Why You’ll Love This Cake
This German Cherry Cake recipe is a testament to the deliciousness of simple, quality ingredients coming together. The creamy filling, combined with the juicy cherries and the buttery crust, creates a symphony of textures and flavors that are sure to impress. Whether you’re new to baking or a seasoned pro, this cake is straightforward to make and sure to become a favorite.
Happy baking, and enjoy the wonderful combination of flavors in this delightful German Cherry Cake!
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German Cherry Cake
- Total Time: 1 hour 25 minutes
- Yield: 12 1x
Description
The German Cherry Cake is an exquisite dessert that marries the sweetness of cherries with the richness of quark, encased in a delicate shortcrust pastry. This dessert is a testament to the beauty of German baking, showcasing traditional ingredients in a modern presentation. The tangy flavor of the cherries perfectly balances the creamy quark filling, making each slice a delightful experience. Whether served as a sophisticated breakfast or a decadent dessert, this cake promises to be a centerpiece at any table.
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 towels in the fridge overnight – measure out 750 g)
100 ml milk
2 egg yolks
25 g butter, melted
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
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.
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 a ball or disk and chill for 30 minutes.
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, and 130 g of sugar to a creamy, smooth batter.
Whisk the egg whites in a clean bowl with 60 g sugar until stiff and fold into the quark custard.
Remove the cold dough from the refrigerator and press two-thirds of it onto the bottom of a 9-inch springform pan. No need to roll out, just press in. Make a rim using the last third.
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).
Prep Time: | Cooking Time: | Total Time: | Kcal: | Servings: 12
- Prep Time: 25 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 400 kcal