Cherry Custard Crumble Cake – Sweet Layers of Pastry, Cream, and Fruit

This Cherry Custard Crumble Cake is a delightful layered dessert combining buttery shortcrust pastry, silky custard, and a glossy cherry topping. The base and top are made from a soft, crumbly dough that bakes into a delicate golden crust, while the creamy custard layer adds richness and smoothness. Sweet-tart cherries provide a fruity contrast, creating a balanced and visually appealing dessert.

Perfect for afternoon tea, family gatherings, or a festive treat, this cake is approachable yet impressive. Grated dough gives it a rustic, homemade feel, and the combination of custard and cherries makes every bite satisfying. Serve fully cooled and dusted with powdered sugar for an elegant finish.

Tips:

- Use warm custard, not hot, to prevent the pastry from becoming soggy.

- Adjust sugar in the cherry layer depending on tartness.

- Vanilla in the custard enhances flavor and aroma.

Ingredients:

Dough:

- 120 g cake flour

- 3 g baking powder

- 20 g  sugar

- 60 g cold butter, cubed

- 1 egg yolk 

Custard:

- 1 egg 

- 30 g sugar

- 280 ml milk

- 20 g cornstarch

-  optional: vanilla extract or vanilla sugar

Cherry Layer:

- 150-200 g fresh cherries, pitted

- 40 g sugar (to taste)

- 10 g cornstarch 

- 1–2 tbsp water or lemon juice

To Finish

- powdered sugar, for dusting

Instructions:

1. Short crust Pastry

- In a bowl, mix flourr, baking powder and  sugar.

- Add cold butter and rub in with your fingers or cut with a knife until the mixture resembles coarse crumbs.

- Add egg yolks and quickly knead just until a dough forms.

- Wrap the dough in plastic wrap and refrigerate/freeze for at least 1 hour.

2. Cook the Cherry Layer

- Place cherries and sugar in a saucepan.

- Heat over medium heat until the cherries release juice and begin to simmer.

- Mix cornstarch with water or lemon juice until smooth.

- Add to the cherries while stirring constantly.

- Cook for 1–2 minutes, just until lightly thickened.

- Remove from heat and let cool slightly.

- The cherries should be glossy and spoonable, not jam-like.

3. Make the Custard

- Mix the milk with sugar, egg and corn starch. 

- Pour the mixture into the pot, cook stirring constantly.

- Cook until very thick, pudding-like.

- Remove from heat and stir occasionally so no skin forms (or cover with plastic wrap).

- Use the custard warm, not hot.

4. Assemble the Cake 

- Line the pan with baking paper.

- Grate the dough on a coarse grater.

- Add about 60% of the grated dough into the pan.

- Press lightly to form an even base.

- Spread the warm custard evenly over the raw dough.

- Spoon the cooked cherry layer on top of the custard.

- Sprinkle the remaining 40% of the dough evenly over the top.

5.Bake

- Bake immediately at 180°C (355°F) for 40–45 minutes, until the top is set and lightly golden.

- Cool completely in the pan.

6. Serve

- Dust with powdered sugar before slicing.

Notes

- This cake slices best fully cooled.

- If cherries are very sour, increase sugar slightly in the cherry layer.

- Add vanilla to the pudding for an extra flavour.

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Black Forest Style Chocolate Cherry Cake

This Black Forest–inspired chocolate cherry cake is everything you want in a homemade dessert—rich, soft chocolate sponge, juicy cherry filling, and a light, stabilized mascarpone cream that holds its shape beautifully.

The sponge is airy yet moist, made with cocoa and whipped eggs for that delicate texture. The cherry layer adds a perfect balance of sweetness and slight tartness, enhanced with a touch of cherry liqueur for depth of flavor. And the cream? Smooth, creamy, and stable enough for layering and decorating without being overly heavy.

This cake is perfect for celebrations, but also simple enough to make at home when you want something truly special. It actually tastes even better the next day, once all the layers have had time to set and the flavors come together.

Ingredients:

Chocolate Sponge Cake

- 3 large eggs

- 90 g brown sugar

- 60 g oil

- 80 g milk 

- 80 g cake flour

- 30 g cocoa powder

- 8 g baking powder

Cherry Filling:

- 300 g cherries (fresh or frozen, pitted)

- 50 g sugar

- 10 g corn starch

- 40 g water 

- 20 g cherry liquor

Stabilized Cream Filling:

- 350 g heavy whipping cream (very cold)

- 200 g mascarpone (cold)

- 70 g powdered sugar

- 6 g gelatin powder

-36 g cold water (for blooming)

Decoration

- Reserved cake crumbs (from trimming sponge)

- Fresh or jarred cherries

Instructions

1. Chocolate Sponge Cake

- Preheat oven to 160°C. Line a 6-inch pan.

- Beat eggs and sugar on high speed for 8–10 minutes, until pale, thick, and ribbon-like.

- Add in oil and milk.

- Sift together flour, cocoa powder and baking powder.

- Gently fold the ingredients into the batter.

- Bake 40–45 minutes, until a skewer comes out clean.

- Cool completely, then slice into 3 even layers.

2. Cherry Filling

- Cook cherries, sugar, and cherry liquor over medium heat until cherries release juice.

- Mix cornstarch with water, stir into cherries, and cook until thickened.

- Remove from heat and cool completely.

3. Stabilized Cream

- Bloom gelatin in cold water for 5–10 minutes.

- Gently melt gelatin and let it cool until lukewarm.

- Whip cream with powdered sugar to soft peaks.

- Add mascarpone and whip briefly on low speed until smooth.

- Stir the melted gelatin directly into a small portion of the cream mixture.

- Add this gelatin-cream mixture back into the main bowl.

- Whip gently until firm but smooth peaks form.

- Chill for 15-20 minutes.

4. Assemble

- Place first cake layer on a plate. Brush with cherry syrup / tea or other liquid of choice.

- Spread a thin layer of cream.

- Pipe a cream ring around the edge and fill the center with cherry filling.

- Repeat with the second layer.

- Add the third layer and soak lightly.

- Cover the top and sides with cream.

5. Decoration

- Crumble leftover cake and press crumbs onto the sides and top.

- Pipe rosettes around the edge of the cake.

- Decorate with cherries.

6. Chill

- Refrigerate at least 6 hours, preferably overnight.

- Best texture on day 2.

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Fale Dunaju – Polish “Waves of the Danube” Cake

Fale Dunaju is a classic Polish layered cake that’s as nostalgic as it is delicious. Its name literally means “Waves of the Danube,” inspired by the elegant wavy pattern often piped on top or in the decoration.

Fale Dunaju is perfect for celebrations, family gatherings, or simply as a treat with coffee. It’s a show-stopping dessert that looks as impressive as it tastes. The flavors are balanced—light sponge, creamy filling, and slightly sweet chocolate—making it irresistible for both adults and kids.

This cake is a staple in many Polish households, often passed down through generations. Its elegance comes not from complexity but from simple ingredients carefully assembled, reflecting traditional Polish home baking.

Ingredients

Cake Batter

- 2 medium eggs, room temperature

- 80 g sugar

- 90 ml neutral oil

- 30 ml milk

- 150 g all-purpose flour

- 8 g baking powder

- 15 g cocoa powder

- 160 g cherries, pitted

Custard Buttercream

- 220 ml milk

- 45 g fine sugar

- 30 g cornstarch

- 1 egg

- 70 g unsalted butter, very soft

Chocolate Glaze

- 35 g dark chocolate

- 15 g unsalted butter

- 5 g cocoa powder

Instructions

1. Prepare the Custard

- Whisk the egg, sugar, cornstarch, and milk until smooth and lump-free.

- Transfer to a saucepan and cook over medium heat, stirring constantly.

- Cook until thick and bubbling.

- Transfer to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

- Chill completely.

2. Make the Cake Batter

- Preheat the oven to 175°C (top and bottom heat).

- Line a 6-inch square pan with parchment paper.

- In a bowl, whisk the eggs and sugar by hand until glossy and the sugar begins to dissolve (about 30–60 seconds).

- Add the oil and mix until emulsified.

- Sift together the flour and baking powder, then gently fold into the batter until just combined.

3. Chocolate Batter

- Transfer ⅓ of the batter to a separate bowl.

- Mix in the cocoa powder and milk until smooth.

(Add 1–2 teaspoons of extra milk if the batter feels too thick.)

4. Assemble & Bake

- Spread the plain batter evenly in the prepared pan.

- Spoon the chocolate batter on top.

- Gently press the cherries into the batter.

- Bake for 40–50 minutes, until a skewer inserted into the center comes out clean.

- Cool the cake completely in the pan.

5. Custard Buttercream

- Beat the softened butter until very light and fluffy.

- Add the cooled custard one spoonful at a time, beating well after each addition.

- Spread evenly over the cooled cake.

- Chill until set.

6. Chocolate Glaze

- Melt the chocolate with the butter and cocoa powder.

- Let cool slightly, then spread over the custard layer.

- Chill until fully set before slicing.

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Cherry Basque Cheesecake

Cherry Basque Cheesecake is a rich, creamy cheesecake with a caramelized top and juicy bursts of tart Polish cherries.

This Basque-style cheesecake is beautifully imperfect - baked at a high temperature to achieve a deeply golden, slightly cracked top, while staying irresistibly soft and creamy inside. The Polish frozen cherries add a bright, tangy contrast to the sweetness of the batter, creating a wonderful balance of flavors in every bite. No crust needed - just parchment paper and a hot oven for that signature rustic edge. It's perfect for 2–4 people, or a few indulgent servings over a few days.

Ingredients:

- 250 g cream cheese, room temperature

- 120 g heavy cream, room temperature

- 2 eggs, room temperature

- 60 g sugar

- 20 g flour or corn starch

- 100g sour cherries + 50g for the topping

Instructions:

1. Preheat the oven to 220°C (425°F). Prepare a 6-inch baking form by  lining the bottom with parchment paper.

2. In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or a stand mixer on medium speed until smooth and creamy.

3. Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.

4. Pour in the room temperature heavy cream, add flour and cherries, blend until smooth.

5. Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula.

6. Add the remaining cherries on top of the cake.

7. Bake the cheesecake in the preheated oven for about 20 minutes or until the cheesecake is puffed, the top is set, and the center is slightly jiggly.

8. Once baked, remove the cheesecake from the oven and let it cool in the tin for about 30 minutes at room temperature.

9 Transfer the cheesecake to the refrigerator and chill it in the tin for about 4 hours or until set.

10. Once the cheesecake is fully set, carefully remove it from the tin, slice, and serve. 

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Brownie Bottom Cherry Cheesecake

Cherries aren't a common fruit in Taiwan, so I felt lucky when I found some frozen ones from Poland! They had a sour taste, so I didn't enjoy eating them on their own, but they were fantastic in a cake, adding extra flavor.

Ingredients

Brownie:

- 1 egg

- 70g brown sugar

- 60 ml oil

- 50g cornstarch

- 30g cocoa powder

Cheesecake:

- 250g cream cheese

- 2 eggs

- 35g sugar

- 60g cherries, fresh or frozen

Instructions

1. Preheat your oven to 180°C (350°F). Grease a round cake pan or line it with parchment paper.

2. Prepare Brownie Bottom:

   - In a mixing bowl, beat together the egg, brown sugar, and oil until well combined.

   - Sift in the cornstarch and cocoa powder. Mix until smooth and well combined.

   - Pour the brownie batter into the bottom of the prepared cake pan and spread it out evenly. Reserve some for the topping.

   - Bake at 180 degree Celsius for 10 minutes.

3. Prepare Cheesecake Layer:

   - In another mixing bowl, beat the cream cheese until smooth and creamy.

   - Add the eggs and sugar, and continue beating until well combined and smooth.

4. Assemble:

   - Pour the cheesecake batter over the brownie layer.

   - Smooth out the top with a spatula.

   - Arrange the cherries on top of the cheesecake layer and add the rest of brownie batter.

5. Bake in the preheated oven for about 25-30 minutes, or until the cheesecake is set and the edges are slightly golden brown.

6. Cool and Serve:

   - Remove the cheesecake from the oven and let it cool in the pan for about 20-30 minutes.

   - Once cooled, carefully remove the cheesecake from the pan and transfer it to a serving plate.

   - Allow it to cool completely before slicing and serving.

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