Kerscheplotzer

Ingredients for 8 servings:

• 5 rolls, stale (1-2 days old)
• 10 rusks
• 500 ml milk
• 50 g nuts or almonds, chopped
• 75 g butter
• 100 g sugar
• 4 eggs
• 1 tbsp cocoa powder
• ½ tsp cinnamon
• 1 pinch of nutmeg
• 500 g cherry(s), fresh or 1 jar, drained weight approx. 350 g
• Fat and breadcrumbs for the baking pan

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Kirschenplotzer, Kirschmichel, my grandma’s Palatinate recipe

Crush the rolls and rusks and soak them thoroughly in the milk. When the rolls and rusks are thoroughly softened and easy to mash, combine them with the eggs and butter. Then mix everything together with the nuts, sugar, cocoa, cinnamon, and nutmeg until smooth. Pit the cherries (drain the cherries from the jar well and pat dry with kitchen paper) and fold them into the batter. Grease a deep baking dish and sprinkle with breadcrumbs. Pour in the batter and bake in a preheated oven at 180°C for about 2 hours. If the crust gets too dark, cover with parchment or aluminum foil. Before removing the cherries, test the doneness with a skewer. This cake tastes best served while still slightly warm with fresh, chilled vanilla sauce.