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German Cherry Cake

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A delightful German Cherry Cake featuring a tender shortcrust base, a creamy quark filling, and sweet-tart cherries.

Ingredients

Scale
  • 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

  1. Drain cherries if using canned.
  2. Drain 750 g quark for 10 minutes in a colander, or drain 1 kg Greek yogurt overnight to yield 750 g.
  3. Combine 250 g flour, 125 g butter, 150 g sugar, 1 packet vanilla sugar, and 1 egg in a stand mixer.
  4. Mix with a paddle attachment until a dough forms.
  5. Shape the dough into a ball or disk.
  6. Chill the dough in the refrigerator for 30 minutes.
  7. 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.
  8. Whisk until the mixture forms a creamy, smooth batter.
  9. Whisk 2 egg whites with 60 g sugar in a clean bowl until stiff peaks form.
  10. Gently fold the stiff egg whites into the quark custard mixture.
  11. Remove the chilled dough from the refrigerator.
  12. Press two-thirds of the dough onto the bottom of a 9-inch springform pan.
  13. Press the remaining one-third of the dough around the edges of the pan to form a rim.
  14. Pour the quark mixture into the prepared crust.
  15. Sprinkle the drained cherries evenly on top of the quark mixture.
  16. Bake in a preheated oven at 170-180°C (350°F) for 60-70 minutes.
  17. 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.

Find it online: https://theflakytruth.com/german-cherry-cake/