in Germany

Cherry Jockel

updated

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Ingredients for 1 servings:

  • 500 g rusks, crushed
  • 6 m.-sized eggs
  • 250 ml milk, lukewarm
  • 1 small bottle(s) of cherry brandy if desired
  • 125 g butter, melted
  • 100 g almond(s), ground
  • 1 tsp cinnamon
  • 1 tsp. clove powder
  • 150 g sugar
  • 1 packet of vanilla sugar
  • 750 g cherry(s), fresh and pitted (or from the jar and drained)
  • Fat for the mold
  • Breadcrumbs for the form

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cherry cake with rusks and almonds

Mix the crushed rusks with the eggs, milk, kirsch, butter, ground almonds, cinnamon, clove powder, sugar, and vanilla sugar. Carefully fold in the cherries. Pour this mixture into a greased and breadcrumb-coated baking dish. Bake in a preheated oven at 150°C – 170°C for about 60 minutes. The cake is very moist due to the cherries, so it won’t keep very long. It tastes best fresh. Tip: If you like it a little crunchier, you can also mix slivered almonds into the batter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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