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This cherry cake with custard tastes creamy, moist, fruity, nutty and crumbly at the same time. With its three different layers, it is a sweet eye-catcher on the coffee table. It is also easy to make with ordinary ingredients. You can find a detailed cherry custard pie recipe with the exact quantities and step-by-step instructions below.
Moist cherry cake with custard and nut base
This pie contains three different layers, similar to the raspberry sour cream cake. Together they make an irresistibly delicious combination.
The cake base consists of a shortcrust pastry with ground walnuts. It tastes slightly crispy, buttery and nutty.
The filling of sweet pickled sour cherries gives the pie a fruity and sweet-tart note. It also makes it even moister.
The vanilla custard perfectly complements the shortcrust pastry and the fruit filling. It tastes creamy, tender and is very aromatic.
Using other fruits
I made the cherry custard pie with sweet pickled cherries from a glass jar. Frozen or fresh cherries are just as suitable, as in the custard cherry hand pies recipe, in the cake “Monastyrskaya izba” recipe or in the cake “Gusinye lapki” recipe.
You can also make the pie with other fruits, just like the apricot pound cake or the meringue roulade. Try it with raspberries, strawberries, currants or rhubarb, for example.
Incidentally, it also tastes delicious without fruits. Then you get a delicate vanilla custard pie with a nut shortcrust pastry base.
Choosing a baking tin for cherry custard pie
I baked my cherry cake with vanilla custard in a round Ø 20 cm springform tin. It rises quite high in such a small tin, similar to my crustless cheesecake or the sharlotka with cinnamon and walnut.
I didn’t make the cake base and the edge of the pastry too thin. I also added a thick layer of vanilla custard.
Alternatively, you can use a larger diameter baking tin. For example, a Ø 24 cm or Ø 26 cm springform tin would work.
The pie will then be flatter, but taste just as delicious. Just note that the baking time will be shorter with a larger tin.
Nut-free version
The shortcrust pastry base for this cherry custard pie is enriched with nuts. I kneaded ground walnuts into the dough.
If you want to make the cherry cake with custard without nuts, leave them out of the recipe. In this case, add more flour to the shortcrust pastry dough.
This cherry cake with custard is
- creamy,
- fruity,
- nutty,
- moist,
- tender,
- crumbly,
- heavenly delicious,
- aromatic,
- summery,
- with a walnut shortcrust pastry base,
- with sour cherries,
- without instant custard powder,
- quick and easy to make,
- an eye-catcher with three layers,
- delicious at any time of year.
How to make cherry custard pie: tips and tricks
- You can adjust the amount of sugar for the custard and the dough to taste.
- The amount of flour specified may vary. Add as much of it to the butter mixture until you have a very soft nut shortcrust pastry dough.
- Do not knead the dough for too long, but only until it has a homogeneous consistency.
- For a nut-free cake base, leave out the walnuts and use more flour instead.
- I baked the cherry custard cake in a Ø 20 cm springform tin. Alternatively, you can use a larger diameter baking tin, for example a Ø 24 cm or Ø 26 cm springform tin. The cake will then be flatter, but the baking time will be shorter.
- This cake is not only delicious with sweet pickled cherries. Read more about this in the article above.
Did you make the cherry custard pie using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try these other recipes with custard:
- Crepe cake with pudding cream – with hint of cinnamon
- Lazy Napoleon cake – quick recipe without baking
- How to make pudding pretzel – tastier than from the bakery
Cherry custard pie
Equipment
- Ø 20 cm baking springform tin
Ingredients
for the filling
- 350 g sweet pickled sour cherries from glass jar (drained weight)
- 500 ml milk
- 1 egg
- 80 g sugar
- 35 g cornstarch
- 60 g butter
- 1/5 tsp ground vanilla bean
for the dough
- 150 g butter room warm
- 80 g powdered sugar
- 1 egg
- 100 g ground walnuts
- approx. 320 g flour
- 1 pinch of salt
for dusting (optional)
- powdered sugar
Instructions
Preparation of the filling
- Drain sour cherries thoroughly in a sieve.
- Mix sugar and cornstarch in a thick-bottomed saucepan.
- Add egg and mix well.
- Pour in milk and stir thoroughly.
- Bring the milk mixture to the boil, stirring constantly until it thickens into a pudding, and continue to boil for about 2 minutes, stirring constantly.
- Remove the pudding from the heat, add cubed butter and vanilla and stir until the butter has melted.
- Leave the custard to cool, stirring occasionally.
Preparation of the dough
- Line the base of the springform tin with baking paper.
- Beat softened butter with powdered sugar and salt for 3 - 4 minutes.
- Add egg and beat to a homogeneous mixture.
- Add ground walnuts and mix.
- Add flour in batches and knead briefly and quickly to form a very soft nut shortcrust pastry dough. Cover and chill for 30 minutes.
- Spread the dough over the base of the springform tin, press it down and pull up a high rim from the dough. Prick the pastry base several times with a fork.
- Pre-bake the cake base in a preheated oven at 356 °F (180 °C) for 10 minutes.
Preparation of the cherry custard pie
- Spread the drained sour cherries on the cake base, pour the vanilla custard on top and smooth it out.
- Bake the cherry cake with custard at 356 °F (180 °C) for approx. 25 minutes, leave to cool briefly in the baking tin, then remove the sides of the springform tin and leave the cake to cool completely.
- Dust the cherry custard pie lightly with powdered sugar before serving.
Notes
- You can adjust the amount of sugar for the custard and the dough to taste.
- The amount of flour specified may vary. Add as much of it to the butter mixture until you have a very soft nut shortcrust pastry dough.
- Do not knead the dough for too long, but only until it has a homogeneous consistency.
- For a nut-free cake base, leave out the walnuts and use more flour instead.
- I baked the cherry custard cake in a Ø 20 cm springform tin. Alternatively, you can use a larger diameter baking tin, for example a Ø 24 cm or Ø 26 cm springform tin. The cake will then be flatter, but the baking time will be shorter.
- This cake is not only delicious with sweet pickled cherries. Read more about this in the article above.
- The time for cooling the custard and the cake is not included in the preparation time.
- Note the detailed tips and tricks for making the cherry custard pie at the top of the article.
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