No-Bake Cherry Cake
A delicious symphony of flavours and textures, this tasty dessert combines a base of digestive biscuits with layers of velvety custard and an irresistible cherry topping.
1h + 2h
Easy
10-12
Recipe Ingredients
Ingredients for the base
- 200 grams digestive biscuits
Ingredients for the custard
- 800 millilitres milk
- 8 egg yolks
- 100 grams caster sugar
- 4 tablespoons cornstarch
- 1 vanilla bean (use 2 vanilla beans if desired)
Ingredients for the topping
- 400 grams cherries, pitted
- 2 tablespoons cornstarch
- 100 grams caster sugar
- 70 millilitres water
Methods
1. Prepare the baking tin
For the cake, I used an adjustable frame, which I set up so that 5 biscuits could be placed in 3 rows. This gives me approximately the following dimensions for the frame: 21×28 cm (8×11″).
2. Make the vanilla custard
You can find the detailed recipe for my homemade vanilla custard here. For this cake, I doubled the ingredients.
To make the vanilla custard, mix together the yolks, sugar, cornstarch, and about 50 millilitres of milk until smooth. Pour the remaining milk into a saucepan. Cut the vanilla bean lengthwise and scrape out the seeds. Add both of them, the seeds and the bean, to the milk in the saucepan. Bring the milk to a boil, and once it boils, remove the vanilla bean. Gradually stir in the sugar-egg-cornstarch mixture.
Reduce the heat while stirring constantly with a whisk. Let the mixture simmer until it has a creamy consistency.
Once the custard has thickened, remove it from the heat and cover it with cling film to prevent a crust from forming.
3. Make the topping
For the cherry topping, place the pitted cherries and sugar in a saucepan. Dissolve the cornstarch in 70 millilitres of water, making sure there are no lumps, and pour into the saucepan. Stir and bring to a boil. Once the mixture is boiling, reduce the heat to low and let it cook for 2 minutes. Keep stirring, adding a little more water if necessary. The mixture should be easy to spread on the cake afterwards. After cooking, remove the saucepan from the stove and let it cool slightly.
4. Assemble the cake
Spread a layer of the biscuits in the cake frame, and then spread half of the vanilla custard on top. Repeat the process one more time. Finish with a layer of cherry topping. Place the cake in the refrigerator and let it chill for at least 2 hours, or until the filling is set.
Enjoy!
My most popular alternative
Other Recipes
This Sweet Potato Bread is incredibly fluffy, with a soft crumb and a touch of natural sweetness, making it perfect for any occasion. The addition of sweet potatoes not only gives the bread its beautiful colour but also keeps it moist and tender.
Vanillekipferl have a timeless charm with their delicate texture and classic shape. These buttery treats are perfect for any occasion, from cosy afternoon tea to festive holiday platters. This recipe combines the rich flavour of vanilla pudding powder with the lightness of icing sugar for a cookie that literally melts in your mouth. Bring some nostalgia into your kitchen with this simple yet elegant recipe.
Funfetty Swiss Roll is the perfect centrepiece for any celebration! With its colourful sprinkles, delicious Mascarpone cream filling, and soft, spongy cake, this dessert will delight both children and adults. Whether it’s for a birthday, a holiday, or a casual gathering, this roll combines elegance and fun in every slice.
Indulge in the rich, creamy deliciousness of this Mac and Cheese dish that transforms simple ingredients into a decadent masterpiece. Forget store-bought sauces—this recipe highlights the pure flavours of high-quality cheese, baked to a perfect golden brown, crispy topping. Perfect for entertaining or elevating your weeknight meal.
These Matcha Almond Cookies are a delicious twist on classic Christmas treats. With their slightly green colour, nutty flavour, and delicate sweetness, they are perfect for festive gatherings or as edible gifts. A white chocolate dip adds a touch of elegance and complements the earthy matcha beautifully.
Comments