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Cooking class Kirschichel: Original cherry casserole

Photo: RFF
content
  1. Cherry jelly recipe
  2. Ingredients (4 people)
  3. preparation

Cherry jelly recipe

You have left rolls from the previous day? Wonderful! Then you can look forward to a pleasantly warm cherry chalice this afternoon.

Why is the cherry jar so its name? Well, because there was the delicious cherry casserole even with grandma - every Saturday afternoon. First only for Grandpa Michel, then also for Papa Michel. And today for my brother Michel. And for me. Present - officially approved this story is not. But I always like to tell them again - with a glass of milk and our cherry delights out of the oven.

Kirschichel - never heard of it? Maybe cherry platters or cherry jocke say something to you. Neither? That could be because the traditional dessert is enjoyed especially in the south of Germany. A shame, as we find.

The basis: Fruity cherries and stale rolls - soaked in a cream of eggs, milk and sugar. From the oven, into the mouth - we serve our cherry jelly with a homemade custard and look forward to a cozy-warm cake pleasure.

Our favorite cherry cake from the tin: a cherry cake with Schmandguss. Heavenly!

Soulfood from the oven

Ingredients (4 people)

1 jar (720 ml) white morels, 200 g white bread (with bark), 700 ml milk, 125 g butter, 130 g sugar, 25 g brown sugar, 25 g almonds, 4 eggs, salt, 1 vanilla pod, 1-2 tablespoon cornstarch, 1 egg yolk, 1 tsp powdered sugar, fat and flour for the mold

preparation

1. Pour cherries into a colander and drain well. Use juice elsewhere. Dice the bread and soak in 200 ml of milk.

2. Stir 100 g butter and 100 g sugar creamy. Separate eggs. Stir in the egg yolks one after the other. Stir in soaked bread.

3. Beat the egg whites and a pinch of salt with the whisk of the mixer. Fold in portions.

4. Grease an ovenproof baking dish (approx. 1 1/4 liter content) and sprinkle with breadcrumbs. Layer dough and cherries alternately and finish with dough. Bake in a preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 50-55 minutes.

5. 10 minutes before the end of the baking time, add 25 g butter in little flakes. Sprinkle with brown sugar and almond flakes.

6. Meanwhile cut the vanilla pod lengthwise for the sauce. Scrape out Mark. Boil 450 ml of milk, vanilla pulp and pod, 30 g of sugar and 1 pinch of salt. Remove from the stove. Whisk together 50 ml of milk, starch and egg yolk. Stir in the egg-starch mixture very vigorously. Put the pot back on the hot stove. Bring to the boil for a very short time with the remaining heat under vigorous stirring. As soon as bubbles form, immediately pull from the stove. Allow to cool while stirring.

7. Remove from the oven and dust with powdered sugar. Add custard extra.

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