Viennese kirsch

Name: Viennese kirsch
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 225 g soft butter; 1 glass (720 ml) Sour cherries; 120 g Dark chocolate coating; 8 Eggs (Gr. M); 220 g Sugar; 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

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

225 g soft butter
1 glass (720 ml) Sour cherries
120 g Dark chocolate coating
8 Eggs (Gr. M)
220 g Sugar
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 the 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, then 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.
4
Put the dough into the mould and smooth it down. Spread cherries on top. Bake in a hot oven for about 45 minutes. Take out and let cool down. Serve with whipped cream.