Ungarischer Quark-Kirsch-Kuchen

Ungarischer Quark-Kirsch-Kuchen, or Hungarian quark cherry cake, is a delightful dessert that combines the rich, creamy texture of quark (a type of fresh dairy product) with the tartness of cherries. This cake is perfect for any occasion and is relatively easy to make. Here’s a classic recipe for this delicious cake:

Ungarischer Quark-Kirsch-Kuchen (Hungarian Quark Cherry Cake)


  • For the Crust:
    • 200 grams all-purpose flour
    • 100 grams unsalted butter, cold and cut into small pieces
    • 50 grams sugar
    • 1 egg
    • 1 pinch of salt
  • For the Filling:
    • 500 grams quark (or ricotta if quark is not available)
    • 150 grams sugar
    • 2 tablespoons vanilla sugar
    • 3 eggs, separated
    • 1 lemon, zest and juice
    • 1 package (40 grams) vanilla pudding powder (or 40 grams cornstarch)
    • 200 ml heavy cream
    • 1 jar (about 700 grams) sour cherries, drained
  • For the Topping:
    • Powdered sugar for dusting (optional)


  1. Prepare the Crust:
    • In a large bowl, combine the flour, sugar, and salt. Add the cold butter pieces and rub them into the flour mixture until it resembles coarse crumbs.
    • Add the egg and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  2. Prepare the Filling:
    • In a large mixing bowl, beat the quark, sugar, and vanilla sugar until smooth.
    • Add the egg yolks, lemon zest, and lemon juice, and mix well.
    • Stir in the vanilla pudding powder or cornstarch until fully incorporated.
    • In a separate bowl, beat the heavy cream until stiff peaks form, then fold it into the quark mixture.
    • In another bowl, beat the egg whites until stiff peaks form, then gently fold them into the quark mixture.
  3. Assemble the Cake:
    • Preheat your oven to 180°C (350°F).
    • Roll out the chilled dough on a floured surface and fit it into the bottom of a greased 9-inch (24 cm) springform pan. Press the dough evenly onto the bottom and slightly up the sides of the pan.
    • Spread the drained sour cherries evenly over the crust.
    • Pour the quark filling over the cherries, spreading it out evenly.
  4. Bake the Cake:
    • Bake the cake in the preheated oven for about 60-70 minutes, or until the filling is set and the top is lightly golden.
    • If the top begins to brown too quickly, cover it loosely with aluminum foil.
  5. Cool and Serve:
    • Allow the cake to cool completely in the pan on a wire rack.
    • Once cooled, remove the sides of the springform pan.
    • Dust the top with powdered sugar before serving, if desired.


  • Ensure that the quark is well-drained to avoid excess moisture in the filling.
  • For an extra touch, you can add a teaspoon of almond extract to the filling.
  • This cake can be stored in the refrigerator for a few days and actually tastes better after it has rested for a day, allowing the flavors to meld together.

Enjoy your homemade Ungarischer Quark-Kirsch-Kuchen, a perfect blend of creamy quark and tangy cherries that is sure to impress!