Description
German Cherry Cake, also known as Cherry Custard Pie or Kirschkuchen, is a traditional German dessert featuring a buttery shortcrust pastry filled with tart sour cherries and a creamy vanilla custard. This delightful cake combines the tanginess of sour cherries with a rich, smooth custard topping, perfect for any occasion.
Ingredients
Scale
For the Dough
- 1 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tablespoons cold water
For the Cherry Filling
- 1 1/2 cups pitted sour cherries, drained if using jarred or canned
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar
For the Custard
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large egg yolks
Instructions
- Prepare the Dough: Preheat your oven to 375°F (190°C). In a bowl, combine the flour and 1/3 cup sugar. Add the cold cubed butter and cut it into the flour until the mixture resembles coarse crumbs. Add the egg yolk and 1 to 2 tablespoons of cold water, just enough to bring the dough together. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.
- Pre-Bake the Crust: Roll the chilled dough into a circle large enough to fit a 9-inch tart or pie pan. Press the dough into the pan evenly. Prick the bottom with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12 to 15 minutes. Remove the weights and parchment, then bake for an additional 5 minutes or until the crust is lightly golden. Remove from the oven and allow to cool slightly.
- Prepare the Cherry Filling: In a small bowl, toss the drained sour cherries with 1 tablespoon cornstarch and 1 tablespoon sugar, coating them well. Spread the cherry mixture evenly over the pre-baked crust.
- Make the Custard: In a saucepan, whisk together the milk, heavy cream, 2 tablespoons cornstarch, 1/3 cup sugar, vanilla extract, and the 2 egg yolks. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5 to 7 minutes. Remove from heat.
- Assemble and Bake: Pour the warm custard gently over the cherries in the crust, smoothing the top with a spatula. Bake the assembled pie for 20 to 25 minutes or until the custard is set and the edges are golden brown.
- Cool and Chill: Let the cake cool completely at room temperature, then chill it in the refrigerator for at least 2 hours before serving to allow the custard to fully set and flavors to meld.
Notes
- This cake is best made with sour cherries for their signature bright, tangy flavor, but sweet or fresh cherries can be substituted based on availability.
- Dust the top with powdered sugar before serving for an elegant touch.
- Serve with a dollop of whipped cream or vanilla ice cream for added indulgence.
- Ensure cherries are well-drained if using canned or jarred to prevent a soggy crust.
- The custard must be stirred constantly during cooking to avoid lumps and ensure smooth texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 125mg
