There’s just something so comforting about a homemade cake, isn’t there? For me, this German Cherry Cake brings back memories of cozy afternoons and the sweet smell of baking filling the kitchen. It’s a recipe I love to pull out when I want something a little special, but still wonderfully simple to make. Trust me, this cake is pure joy in every slice!
Why You’ll Love This German Cherry Cake
- It’s got a lovely tender shortcrust base that’s easy to press into the pan.
- The creamy, dreamy quark (or Greek yogurt!) filling is light and flavorful.
- Those bursts of sweet-tart cherries are just perfect in every bite.
- It’s a fantastic cake for any occasion, from a family dessert to a potluck.
Ingredients You’ll Need
- Flour: We’re using all-purpose flour for our shortcrust base. No fancy flours needed here!
- Butter: Cold butter for the crust helps keep it flaky, and melted butter for the filling adds richness.
- Vanilla Sugar: This adds a lovely vanilla aroma to both the crust and the filling. If you can’t find it, a teaspoon of vanilla extract would work in a pinch for the crust, and for the filling, you can use vanilla extract or even a scraped vanilla bean.
- Quark or Drained Greek Yogurt: This is the star of our creamy filling! Quark is a fresh dairy product, but well-drained Greek yogurt is a fantastic substitute that’s easier to find. Just make sure it’s thick and not watery.
- Vanilla Pudding Custard Powder: This is a common German baking ingredient that helps set the filling and adds flavor. Dr. Oetker is a popular brand. If you can’t find it, cornstarch along with scraped vanilla bean pods works beautifully as a substitute.
- Cherries: Sour cherries are traditional, but sweet cherries like Rainier work wonderfully too. Just make sure they are well-drained!
How to Make German Cherry Cake Step by Step
First things first, let’s get those cherries and quark ready. If you’re using canned cherries, drain them really well. For the quark, a quick drain in a colander for 10 minutes will do the trick. If you’re using Greek yogurt, you’ll want to start with a whole kilogram and drain it overnight in a sieve lined with paper towels—this gets it super thick, then you’ll measure out 750g.
Next, we’ll make our delicious shortcrust pastry. In your stand mixer, combine the flour, butter, sugar, vanilla sugar, and egg. Use the paddle attachment to mix it until it comes together. Don’t overmix! Once it forms a ball or a disk, pop it in the fridge to chill for about 30 minutes. This chilling time is important, so don’t skip it!
While the dough chills, it’s time for the creamy filling. In a bowl, whisk together the quark, milk, egg yolks, melted butter (make sure it’s not hot!), vanilla pudding powder (or cornstarch and vanilla bean), and sugar until it’s smooth and creamy. In a separate, super clean bowl, whisk your egg whites with the remaining sugar until they’re stiff. This is where the magic happens! Gently fold those stiff egg whites into your quark mixture—this makes the filling wonderfully light and airy. Finally, grab your chilled dough. Press about two-thirds of it onto the bottom of your 9-inch springform pan. No need for a rolling pin here, just use your fingers! Then, use the last third of the dough to create a nice rim around the edge of the pan. Pour in your creamy quark mixture and sprinkle those drained cherries evenly on top. Bake it in a preheated oven at 170-180°C (350°F) for about 60-70 minutes. The top should be golden and the filling set. Let it cool completely before slicing!
My Top Tips for Success
- I always make sure my butter for the crust is cold; it really helps with the texture.
- In my experience, draining the quark or Greek yogurt thoroughly is key for a firm, delicious filling.
- Trust me on this one: don’t overmix the shortcrust dough. Just mix until it comes together.
- When folding in the egg whites, be gentle! We want to keep all that lovely air in the filling.
- Let the cake cool completely before slicing. It helps the filling set perfectly.
Common Mistakes to Avoid
- Not draining cherries or quark/yogurt enough: This can lead to a watery filling. Make sure they are well-drained!
- Overmixing the dough: Overmixing develops gluten, making the crust tough instead of tender. Mix just until combined.
- Adding hot butter to the filling: Hot butter can scramble the egg yolks. Make sure it’s melted but cooled before adding.
- Opening the oven door too often: This can cause the cake to sink, especially the delicate filling. Try to resist peeking!
- Slicing the cake while warm: The filling needs time to set completely. Patience is a virtue here!
How to Store German Cherry Cake
- Countertop: Not recommended due to the dairy filling.
- Refrigerator: Up to 3-4 days in an airtight container.
- Freezer: Up to 2 months. Wrap individual slices tightly in plastic wrap, then foil, and store in a freezer-safe bag. Thaw in the refrigerator.
Frequently Asked Questions
What is quark?
Quark is a fresh dairy product similar to a very thick, creamy yogurt or cottage cheese, but with a milder flavor. It’s popular in German baking for its smooth texture and slight tang.
Can I use frozen cherries?
Yes, you can use frozen cherries, but make sure to thaw them completely and drain them very well before adding them to the cake. Excess moisture will make the filling watery.
Do I have to use vanilla pudding powder?
You don’t have to! You can substitute it with 80 grams of cornstarch and the scraped seeds from 1 1/2 vanilla bean pods for a similar thickening and flavor effect.
My cake sank in the middle, what happened?
This can happen if the oven door was opened too early, causing a sudden temperature drop, or if the egg whites weren’t fully incorporated gently, leading to air loss. Ensure your oven temperature is stable and resist peeking!
How do I know when the cake is done?
The edges should be golden brown and the center of the filling should appear set, with only a slight jiggle. A toothpick inserted into the filling might not come out perfectly clean, but it shouldn’t be liquid.
I genuinely hope you give this German Cherry Cake a try! It’s such a lovely dessert, and I think you’ll fall in love with its tender crust and creamy, cherry-studded filling. If you make it, please let me know how it turns out—I’d love to hear about your baking adventure!
PrintGerman Cherry Cake
A delightful German Cherry Cake featuring a tender shortcrust base, a creamy quark filling, and sweet-tart cherries.
- Prep Time: 40
- Cook Time: 70
- Total Time: 110
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
- 250 g flour
- 125 g butter
- 150 g sugar
- 1 packet of vanilla sugar
- 1 egg
- 750 g quark or drained Greek yogurt
- 100 ml milk
- 2 egg yolks
- 25 g butter, melted
- 2 sachets vanilla pudding custard powder 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 cherries if using canned.
- Drain 750 g quark for 10 minutes in a colander, or drain 1 kg Greek yogurt overnight to yield 750 g.
- Combine 250 g flour, 125 g butter, 150 g sugar, 1 packet vanilla sugar, and 1 egg in a stand mixer.
- Mix with a paddle attachment until a dough forms.
- Shape the dough into a ball or disk.
- Chill the dough in the refrigerator for 30 minutes.
- Combine 750 g quark, 100 ml milk, 2 egg yolks, 25 g cooled melted butter, 2 sachets vanilla pudding powder (or cornstarch/vanilla bean), and 130 g sugar in a bowl.
- Whisk until the mixture forms a creamy, smooth batter.
- Whisk 2 egg whites with 60 g sugar in a clean bowl until stiff peaks form.
- Gently fold the stiff egg whites into the quark custard mixture.
- Remove the chilled dough from the refrigerator.
- Press two-thirds of the dough onto the bottom of a 9-inch springform pan.
- Press the remaining one-third of the dough around the edges of the pan to form a rim.
- Pour the quark mixture into the prepared crust.
- Sprinkle the drained cherries evenly on top of the quark mixture.
- Bake in a preheated oven at 170-180°C (350°F) for 60-70 minutes.
- Cool the cake completely before serving.
Notes
Ensure your quark or Greek yogurt is very well-drained to prevent a watery filling.
Do not overmix the shortcrust dough; mix just until it comes together.
Allow melted butter for the filling to cool slightly before adding to prevent scrambling the egg yolks.
Let the cake cool completely before slicing for the best texture and to allow the filling to set.
