Viennese kirsch
very easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp Ingredients approx. 12 pieces:
- 7-10 Tbsp slightly + 225 g soft butter
- 1 glass (720 ml) Sour cherries
- 120 g Dark chocolate coating Zartbitterkuvertüre
- 7-10 Tbsp 5 + 3 eggs (size M)
- 100 g + 120 g sugar
- 7-10 Tbsp Mark of 1⁄4 Vanilla pod
- 240 g ground almonds (without skin)
- 80 g ground hazelnuts
- 1 TEASPOON ground cinnamon
- 7-10 Tbsp Nutmeg
- 7-10 Tbsp Clove powder
Directions
- 1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease springform pan (26 cm Ø)
- 2
Drain the cherries (use the juice for other purposes). Chop the chocolate coating. Separate 5 eggs. Beat the egg whites until stiff, pour in 100 g sugar
- 3
Cream 225 g butter, vanilla pulp and 120 g sugar with the whisks of the mixer. Stir in 3 eggs and 5 egg yolks separately. Fold in the beaten egg white in 3 portions. Carefully stir the chopped couverture, almonds, hazelnuts, cinnamon, 1 pinch each of nutmeg and clove powder into the sugar-egg mixture. Put the dough into the mould and smooth it down. Spread the cherries on top
- 4
Bake in a hot oven for about 45 minutes (chopstick test). Remove and let cool off. Whipped cream tastes good with it
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