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Cherry Quark Cream Layer Cake
🛒 Ingredients
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100 g cold unsalted butter, diced
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50 g icing sugar
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8 g vanilla sugar or 1 teaspoon vanilla extract for the shortcrust pastry
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1 pinch fine salt for the shortcrust pastry
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A few drops lemon extract or finely grated zest of 0.5 unwaxed lemon
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150 g plain flour for the shortcrust pastry
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6 medium eggs, separated, for the sponge
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120 g granulated sugar for the egg yolks
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50 g granulated sugar for the egg whites
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8 g vanilla sugar or 1 teaspoon vanilla extract for the sponge
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1 pinch fine salt for the sponge
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4 tablespoons hot water
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100 g plain flour for the sponge
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100 g cornflour or cornstarch
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250 g margarine, at room temperature
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200 g granulated sugar for the quark cream
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2 pasteurised medium eggs or 100 g pasteurised liquid whole egg
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750 g quark, approximately 20% fat, at room temperature
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Finely grated zest of 1 unwaxed lemon
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400 ml whipping or double cream, well chilled
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100 g apricot jam
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300 g fresh cherries, divided into 200 g for the filling and 100 g for decoration
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75 g flaked hazelnuts
📊 Nutritional Information
This recipe is also available in German.
📌 Overview
This cherry quark cream cake combines a crisp shortcrust pastry base with two light sponge layers, fresh cherries and a rich quark and whipped cream filling. Apricot jam joins the shortcrust to the first sponge layer while also providing protection from moisture. Toasted hazelnuts around the lower edge and halved cherries on top create a festive finish. The recipe is designed for a 26 cm springform tin and makes approximately 12 generous slices.
You may also find it useful to look at recipes Mini Grape Custard Tarts, Cherry Sour Cream Traybake with Cherry Jelly, and German Cherry Bread Pudding with Vanilla Sauce, in addition to this one.
👨🍳 How to make Cherry Quark Cream Layer Cake
- 1
For the shortcrust pastry, briefly combine the cold butter, icing sugar, vanilla sugar, salt and lemon extract or zest.
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Add 150 g flour and knead quickly until a smooth dough forms. Shape it into a flat disc, wrap it airtight and refrigerate for 30 minutes.
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Preheat the oven to 180°C conventional or 160°C fan. Line the base of a 26 cm springform tin with baking paper.
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Roll the chilled pastry into a circle on a lightly floured surface, place it in the tin and prick it several times with a fork.
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Bake the shortcrust base on the middle shelf for approximately 15 minutes, until the edge is lightly golden.
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Carefully release the base from the tin while still warm and allow it to cool completely on a wire rack.
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For the sponge, adjust the oven to 175°C conventional or 155°C fan. Clean the springform tin and line the base again with baking paper. Do not grease the sides.
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Separate the six eggs. Beat the yolks, 120 g sugar, vanilla sugar, salt and hot water for 5 to 7 minutes, until very pale, thick and aerated.
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Whisk the egg whites until foamy. Gradually add 50 g sugar and continue beating until glossy and firm.
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Fold the egg whites gently into the yolk mixture in two additions.
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Combine 100 g flour and the cornflour, sift them over the egg mixture and fold in gently with a spatula.
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Transfer the sponge batter to the tin, level the surface and bake on the middle shelf for 45 to 50 minutes. A wooden skewer should come out without wet batter.
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Leave the sponge in the tin for about 10 minutes, then release the side and allow it to cool completely on a wire rack.
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Cut the cold sponge horizontally into two even layers using a long serrated knife.
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For the cream, beat the margarine and 200 g sugar for 4 to 5 minutes until pale and creamy.
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Add the pasteurised eggs one at a time, or add the pasteurised liquid egg gradually. Do not use ordinary raw eggs because this cream is not cooked.
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Mix in the quark and lemon zest in several additions. The margarine, eggs and quark should be at a similar temperature to prevent splitting.
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Whip the cold cream until firm and fold it gently into the quark mixture. Reserve approximately 250 g cream for the top and sides.
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Wash and dry the cherries carefully. Stone and halve 200 g for the filling. Halve the remaining 100 g and refrigerate them until decoration.
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Place the shortcrust base on a cake board and spread it evenly with the apricot jam.
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Place the first sponge layer on top and fit a cake ring tightly around it.
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Spread a thin layer of quark cream over the sponge and arrange the 200 g prepared cherries evenly on top.
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Add the remaining filling cream and level the surface.
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Place the second sponge layer on top and press it down gently. Refrigerate the assembled cake for at least 2 hours, preferably 3 hours.
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Toast the flaked hazelnuts briefly in a dry frying pan over medium heat until golden. Allow them to cool completely.
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Carefully remove the cake ring. Cover the top and sides evenly with the reserved quark cream.
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Press the toasted hazelnuts around the lower edge of the cake.
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Decorate the top with the remaining halved cherries shortly before serving and keep the cake refrigerated until slicing.
🧠 Why It Works
The shortcrust pastry supports the tall cake and provides a crisp contrast to the soft sponge. Apricot jam joins the two bases and creates a light moisture barrier. Separately whipped eggs produce an airy sponge, while cornflour gives it a fine crumb that remains stable when sliced. Room-temperature margarine, eggs and quark combine more evenly. Whipped cream lightens the filling, which becomes firm enough to slice after several hours of refrigeration.
🛠️ Troubleshooting
Why does the sponge collapse after baking?
The egg mixture may not have been whipped long enough, or the flour and egg whites may have been folded too vigorously. Fold gently and keep the oven closed during the first 35 minutes.
Why does the quark cream split?
The margarine, quark and eggs were probably at different temperatures or combined too quickly. Bring them to room temperature and add the quark and egg gradually.
Why does the quark cream remain too soft?
The cream may not have been whipped firmly enough or the cake may not have chilled long enough. Use well-chilled cream and refrigerate the assembled cake for at least 2 to 3 hours.
Why does the shortcrust base become soft?
The base may still have been warm or may not have been covered fully with jam. Cool it completely and spread the apricot jam evenly before adding the sponge.
Why do the cake layers slide apart?
The filling may have been too soft or the cherries may have been wet. Dry the fruit thoroughly, assemble the cake inside a tight ring and chill it completely before coating the outside.
💡 Tips and Variations
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Outside the fresh cherry season, use thoroughly drained jarred sour cherries.
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Use only pasteurised eggs or pasteurised liquid whole egg in the uncooked filling.
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For additional stability, whip 2 packets of cream stabiliser with the cream.
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Replace the apricot jam with cherry or redcurrant jelly.
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Use toasted flaked almonds or dark chocolate shavings instead of hazelnuts around the edge.
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For particularly even sponge layers, chill the fully cooled sponge for 30 minutes before slicing.
📦 Storage
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Keep the assembled cake refrigerated continuously until serving.
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Stored in a closed cake container, it remains fresh for 2 to 3 days.
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Add the fresh cherry decoration shortly before serving whenever possible.
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Do not leave the cake at warm room temperature for longer than approximately 1 hour.
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Freezing the fully decorated cake is not ideal because the quark filling and fresh cherries may release moisture.
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The shortcrust and sponge layers can be frozen separately in airtight wrapping for up to 2 months.
🍷 Pairing
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Serve the cake with filter coffee, espresso or an unsweetened cappuccino.
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Black tea or a slightly tart fruit tea balances the rich cream.
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A few extra fresh cherries can be served alongside each slice.
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Additional whipped cream is unnecessary because the quark filling is already rich and creamy.
❓ F.A.Q.
Can cherry quark cream cake be made one day ahead?
Yes. The cake is well suited to advance preparation and becomes particularly firm after chilling overnight. Add the decorative cherries shortly before serving.
Can I use jarred cherries?
Yes. Drain them for at least 10 minutes and pat them dry carefully so they do not dilute the filling.
Why are pasteurised eggs required?
The eggs in the quark cream are not cooked. Pasteurised eggs reduce the risk from harmful bacteria and are therefore more suitable for this chilled filling.
How long does the quark cake need to chill?
After assembly, refrigerate it for at least 2 hours, preferably 3 hours or overnight.
Can I omit the eggs from the quark cream?
Yes. Leave them out and whip the cream with 2 packets of cream stabiliser. The resulting filling will be slightly firmer and less rich.
🏛️ History and Tradition
Layered cakes combining shortcrust pastry, sponge, quark cream and fresh fruit are associated with German bakery and afternoon coffee traditions. The shortcrust base gives the tall cake stability and a crisp contrast, while quark and whipped cream provide a fresher alternative to a filling made entirely from buttercream. This cherry version is a festive modern cake rather than a strictly defined regional speciality.
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For a stable cherry quark cream cake, the shortcrust pastry, sponge and filling must all be fully cooled or thoroughly chilled before assembly.
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A cake ring, dry cherries and several hours of refrigeration produce even layers and clean slices.
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