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Buchenau cherry cake

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Ingredients for 12 servings:

  • 7 eggs
  • 250 g sugar
  • 250 g nuts, ground
  • 2 tbsp flour
  • 1 tsp baking powder
  • 1 jar cherry(s) (sour cherries)
  • 30 g cornstarch
  • ½ liter whipped cream
  • 2 cream stiffener
  • 1 vanilla sugar
  • 8 cl cherry brandy

Instructions

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

Beat the egg yolks and sugar until frothy, then fold in the nuts, flour, and baking powder. Beat the egg whites until stiff and fold in. Bake in a springform pan at 180 degrees Celsius for about 40 minutes, then let cool. Cut the cake in half and soak both halves with kirsch. Bring the cherry juice to a boil and thicken with the cornstarch mixed with a little cherry juice. Add the cherries and let cool slightly. Fill the cake with them. Whip the cream with cream stiffener and vanilla sugar until stiff and cover the cake with it (slightly mountain-like on top). The filled nut base stays moist for a long time and is easy to prepare.

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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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