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
Autumn is all about enjoying seasonal flavours, and this pumpkin quiche does just that. With a hint of spice and a sprinkle of pumpkin seeds on top, it’s both rustic and sophisticated. Great for breakfast, brunch, or even a light dinner, this quiche adds warmth to any occasion.
Simple yet delicious, these homemade tuna sandwiches combine fluffy, soft buns with a creamy, flavourful filling. With every bite, you’ll enjoy a balanced mix of crunch, spice, and the familiar flavour of classic tuna salad—all in a fresh, homemade bun!
Looking for a cosy and comforting dish with a twist? This Vegetarian Shepherd’s Pie replaces meat with hearty mushrooms and the classic mashed potatoes with a creamy potato-carrot-broccoli mash. Sprinkled with a golden cheese crust, it’s a hearty and delicious way to enjoy all the flavours of traditional shepherd’s pie – without the meat!
For a unique twist on pizza, this Lentil Potato Curry Pizza combines the heartiness of potatoes with the richness of lentils, all packed with bold curry flavours. This vegetarian pizza combines the best of both worlds: a comfort favourite paired with the warmth and spice of Indian-inspired cuisine.
This Pumpkin Swiss Roll, with its light and fluffy spiced pumpkin sponge and tangy cream cheese-yogurt filling, is the perfect dessert to capture the essence of autumn.
With the moist texture of the pumpkin, the richness of chocolate, and the subtle nuttiness of ground almonds, this cake is the perfect way to celebrate the flavours of autumn.
Comments