John Myers
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Hohenstaufen Sour Cherry Cake with Cream, Breadcrumbs and Kirsch
The perfect hohenstaufen sour cherry cake with cream, breadcrumbs and kirsch recipe with a picture and simple step-by-step instructions.
Shortcrust pastry, buy it or make it yourself. Springform pan 26
- For covering
- 2 Glasses Set aside about 750ml of morello cherries, of which 350ml of the juice.
- 1 Btl. Vanilla pudding
- 1 Btl. Vanilla sugar
- 3 tbsp Heaped sugar
- 4 cl Kirsch or rum
Sprinkles
- 60 g Butter
- 60 g Flour
- 60 g Sugar
- 60 g Almond kernels, no flour, but small ground kernels
- 1 tsp Cinammon
Whipped cream
- 2 cups Whipped cream
- 1 Btl. Cream stabilizer or 2 teaspoons of Sanapart
- Some cocoa or chocolate sprinkles.
- Line the bottom of the pan with parchment paper and grease the edge. Roll out the dough between 2 plastic sheets and then fit it into the shape. Pay attention to one edge, “wet” ingredients are poured in.
- Empty the glasses, measure out 350 ml of juice. Mix the vanilla pudding powder in 5 tablespoons of cold cherry juice. Now bring the cherry juice to the boil and pour in the dissolved pudding powder with a small stream while stirring. Add the sugar and also the vanilla sugar. Allow to cool and then pour in the kirsch liquor or rum, finally stir in the drained cherries. Heat the oven to 170 °, convection oven, top / bottom heat to 180 °. Now pour the cherry mixture onto the dough. Don’t bake yet.
- To make the crumble, the almond slivers are now roasted with a little butter. Lightly brown. Then use the remaining ingredients such as sugar, butter, flour and cinnamon to make crumbs. Distribute this on the cherry mixture. Now bake the cake for about 35-40 minutes.
- Let the cake cool for at least 40 minutes, remove from the mold and leave to stand completely cool, preferably overnight. Whip the cream, spread on the cake and sprinkle with cocoa, chocolate rolls also look good. A similar cake is also named “Feurwehr cake” with the hint, but this one is different.
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