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

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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

No-Bake Yogurt Cake with Peaches

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