Kriek taart

Let yourself be seduced by the delicious taste of sweet cherries in a homemade cherry cake, a perfect addition to any occasion.
Prep Time: 1 hour
Cook Time: 45 minutes
2 hours
Total Time: 3 hours 45 minutes
Course: Dessert
Cuisine: Belgian
Keyword: dawn, pie
Servings: 8
Calories: 400kcal


Pastry cream


  • 1 goblet dawn ((sweetened))
  • 100 g sugar
  • 50 g vanilla pudding powder ((my pouch was 53g – fully used))

Cake pan


Crème patissière or baker’s cream

  • Take your measuring cup and fill with half a liter of milk
  • Put the milk in the bowl. Keep a little milk left (1dl max is enough).
  • Add the sugar and vanilla sugar.
  • Heat the milk. Stir occasionally in such a way that the sugars dissolve well and do not burn.
  • Meanwhile, crack 4 eggs. Put the egg yolks in the measuring cup with the surplus milk.
  • Also, add the vanilla pudding powder in the measuring cup. Stir well until everything is absorbed by the milk and egg yolk.
  • When the milk is (almost) boiling, you can add the remaining paste from the measuring cup. Keep stirring well. If the paste gets warm enough, a bond is formed. Then take it off the heat for a while. Keep stirring constantly until the custard takes its final shape.
  • Once the cherry paste has been formed, you can also add the cherries.
  • Allow to cool!


  • Take the jar of cherries. Pour the juice into a bowl using a sieve. Set the cherries aside.
  • Add the 100g of sugar.
  • Add the sachet of vanilla pudding powder.
  • Again, reheat – stir regularly. As soon as a paste forms, remove from the heat. Keep stirring constantly until you get a whole mass.
  • Allow to cool.


  • Stir out the dough and place it in your pie pan. Press well along the side and remove any excess dough.
  • Poke enough hole in the dough. This prevents the dough from rising too much.
  • You can now spread the cooled pastry cream on the cake. With the help of a spatula you can divide them evenly.
  • Spread the cooled cherry porridge on top. Again, use a spatula to divide the cherries evenly. Be careful, but don’t make a mess of it.
  • Now take your 2nd dough and cut it into 1 cm strips. Start in the middle.
  • Now place the strips on top of your cake. Start with 1 horizontal followed by 1 vertical at the top left. And work your way down to the right.
  • Place the strips well OVER the edges, then you can press down with the help of your fingers and push off the excess dough with your fingers.


  • Bake in the oven at 180°C for 45 minutes.


  • Take the apricot jam (without pieces please). Add some water. With the help of a baking brush, paint in the strips. Carefully add the rest of the cake as well. Watch your work shine!
  • Give the cake time to cool.


Calories: 400kcal | Carbohydrates: 47g | Protein: 22g | Fat: 14g

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