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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Nectarine Custard Bars

These Nectarine Custard Bars are a delightful combination of buttery shortcrust, smooth custard, and juicy peaches. The shortcrust base is soft yet slightly crisp, while the custard adds creamy richness, and the nectarine layer brings a sweetness and freshness. Topped with a sprinkle of powdered sugar, this dessert is perfect for afternoon tea, family gatherings, or a cozy homemade treat.

With simple ingredients and a straightforward assembly, this recipe makes a beautiful dessert that’s as delicious as it looks.

Ingredients:

Dough:

- 120 g cake flour

- 3 g baking powder

- 20 g sugar

- 60 g cold butter, cubed

- 1 egg yolk 

Custard:

- 2 eggs

- 30 g sugar

- 300 ml milk

- 25 g cornstarch

-  optional: vanilla extract or vanilla sugar

Nectarine Layer:

- 200 g fresh nectarines, diced

- 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 flour, 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 yolk 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 Nectarine Layer

- Dice the nectarines.

- Place nectarines and sugar in a saucepan.

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

- Mix cornstarch with water or lemon juice until smooth.

- Add to the nectarines while stirring constantly.

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

- Remove from heat and let cool slightly.

- The nectarines 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 nectarine 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.

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Mulberry Chocolate Cake

It's a simple chocolate cake made with seasonal fruits, for me it was mulberries.

Ingredients

- 3 eggs

- 80g brown sugar

- 40g sugar

- 90ml oil

- 50g flour

- 40g cornstarch

- 50g cocoa powder

- 8g baking powder

- 150g mulberries

Instructions

1. Preheat the oven to 180°C (350°F). Line a 6-inch baking tray with parchment paper.

2. In a mixing bowl, beat the eggs with both sugars until light and fluffy.

3. Add the oil to the egg mixture and continue beating until well combined.

4. Sift in the flour, cornstarch, cocoa powder, and baking powder into the bowl with the egg mixture. 

5. Mix until smooth and well incorporated.

6. Pour the batter onto the prepared baking tray and spread it out evenly.

7. Arrange the mulberries on top of the batter.

8. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.

9. Once baked, remove from the oven and allow to cool slightly before slicing.

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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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Strawberry Brownie

There is something magical about the pairing of dark, fudgy chocolate and the bright burst of a sun-ripened strawberry. These Strawberry Brownies are the ultimate summer indulgence—rich, dense, and intensely chocolatey, but cut through with the sweet-tart zing of fresh berries. Each bite balances a gooey center with the juicy texture of fruit, making it a sophisticated upgrade to your standard bake.

Ingredients

- 2 eggs

- 100g brown sugar

- 60g white sugar

- 100g oil

- 70g cornstarch

- 60g cocoa powder

- 100g strawberries

Instructions

1. Preheat your oven to 180°C (350°F). Line a 6-inch baking tin with parchment paper.

2. Wash the strawberries, remove the stems, and chop them into small pieces. Set aside.

3. In a mixing bowl, beat the eggs with both brown and white sugars until well combined.

4. Pour in the oil and mix together.

5. Sift the cornstarch and cocoa powder into egg mixture. 

6. Stir until well combined, don't over-mix it.

7. Pour half of the brownie batter into the prepared baking tin, spreading it out evenly with a spatula.

8. Add half of the strawberries and cover with the rest of brownie batter.

9. Place the baking tin in the preheated oven and bake for about 30-40 minutes.

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Strawberry Pancakes - Racuchy z Truskawkami

Racuchy are the quintessential Polish comfort breakfast—somewhere between a fluffy pancake and a golden fritter. Traditionally made with a yeast dough, this version uses a quick batter that delivers that same iconic "crispy-on-the-outside, airy-on-the-inside" texture without the wait. Infused with vanilla and a hint of sweetness, they are perfect for a lazy Sunday morning.

P.S. Looking for the traditional fermented version? Check out my yeast racuchy recipe HERE.

Ingredients

- 250g all-purpose flour

- 5g baking powder

- 180ml milk

- 40g sugar

- 1 egg

- 80-100g strawberries, diced

Instructions

1. Prepare the Batter:

   - In a large mixing bowl, sift together the flour and baking powder to ensure there areno lumps.

   - Add the sugar to the flour mixture and stir to combine.

   - Add the milk and eggs, and mix until well combined.

2. Prepare Strawberries:

   - Wash the strawberries, remove the leaves, and dice them.

   - Gently fold the diced strawberries into the pancake batter until evenly distributed.

3. Cook the Pancakes:

   - Heat a non-stick frying pan or griddle over medium heat, and lightly grease the pan with butter or cooking spray.

   - Once the pan is hot, add 1-2 spoonfuls of pancake batter onto the pan, and use the back of the spoon to spread it into a round shape.

   - Cook the pancake for 2-3 minutes, or until bubbles start to form on the surface and the edges begin to set.

   - Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.

   - Repeat with the remaining batter, greasing the pan as needed between batches.

4. Serve:

   - Serve the strawberry pancakes warm.

   - Optional: Top with additional sliced strawberries, a drizzle of maple syrup, honey, or whipped cream before serving.

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Homemade Apple Sauce

Applesauce is a sweet and smooth puree made from cooked apples. It's a versatile condiment or dessert that can be enjoyed on its own or used as a topping or ingredient in various dishes. 

Homemade applesauce is delicious on its own as a snack or dessert, or you can use it as a topping for pancakes, waffles, oatmeal, yogurt, or ice cream. It's also a versatile ingredient in baking recipes, such as muffins, cakes, and quick breads. 

Ingredients

- 700g apples (peeled, cored, and chopped)

- 180g water

- 60g sugar

- 20g lemon juice

- 30g cornstarch

Instructions

1. Wash, peel, core, and chop the apples into small pieces.

2. In a saucepan, combine the chopped apples, water, sugar, and lemon juice.

3. Place the saucepan over medium heat and bring the mixture to a simmer.

4. Allow the apples to simmer for about 15-20 minutes, stirring occasionally, until they are soft.

5. Mash the softened apples using a fork or blend them until smooth.

6. In a small bowl, mix the cornstarch with a little bit of water to create a slurry.

7. Stir the cornstarch slurry into the simmering applesauce mixture.

8. Continue to cook the applesauce, stirring constantly, until it thickens.

9. Once the applesauce has thickened, remove it from the heat and let it cool slightly.

10. Transfer the applesauce to a jar or container and allow it to cool completely before serving.

11. Store any leftover applesauce in an airtight container in the refrigerator for up to a week.

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Steamed Korean Pear with Dates and Ginger

This simple and healthy dessert is not only sweet and soft, making it perfect for kids, but it's also traditionally considered an Asian remedy for soothing coughs and sore throats. The tender, fragrant pear stuffed with dates, ginger, and honey is a comforting treat that combines both pleasure and health. 

Ingredients

- 1 Korean pear

- 2-3 dates (pitted, if desired)

- 1-2 slices of fresh ginger

- 2 tbsp honey

Instructions

1. Prepare the Pear:

   - Wash the Korean pear thoroughly under running water to remove any dirt.

   - Slice off the top of the pear, about 1-2 cm from the stem, to create a "lid." Set this top aside.

   - Use a spoon or a small paring knife to carefully scoop out the core and seeds from the pear, creating a hollow cavity in the middle. Be careful not to puncture the bottom of the pear.

2. Prepare the Filling:

   - Remove the pits from the dates if necessary, then chop them into smaller pieces if they are large.

   - Place the dates, ginger slices, and honey inside the hollowed pear. You can slightly layer the ingredients to ensure even distribution of flavors.

3. Steam the Pear:

   - Place the stuffed pear (with the top placed back on if you like) into a steamer basket or on a steaming tray.

   - Set the steamer over boiling water, cover, and steam the pear for about 1 hour, or until it becomes tender and easy to pierce with a fork.

4. Serve:

   - Carefully remove the steamed pear from the steamer using tongs or a spatula (it will be hot).

   - Serve the pear warm, as is, or scoop out the tender fruit and the infused filling. You can drizzle any remaining juices from the steaming over the pear for extra flavor.

Notes:

- Korean Pear: Korean pears are larger, rounder, and crisper than regular pears. Their naturally sweet and juicy flavor makes them perfect for steaming.

- Variations: You can experiment with the filling by adding goji berries, cinnamon sticks, or even walnuts for extra texture and nutrition.

- Health Benefits: This recipe is often used as a natural remedy for soothing sore throats and coughs, especially during cold weather. The combination of ginger and honey provides warmth, while the dates add a nourishing sweetness.

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