Kirsch-Nuss Kuchen

Guten Tag, meine freunde!  After another one of those damned “oh right…work” hiatuses, I am positively thrilled to be bringing you all a real life German recipe, from a real deal German!  My dearest stiefmutti  Margit was born and raised in Bavaria so when I tell you this is legit, I mean it.  The recipe was even given to me in METRIC – that’s how you know it’s European.  It also happens to be gluten-free, which is an added bonus!  She used to make this cake upon special request for me because it is just so damn good, and finally this Oktoberfest season I asked to have the recipe because I need it in my life.  This time I happen to be bringing it to a work potluck, but I made a mini one to taste test and man, it’s good.  For those unwilling to hit the ol’ Google Translate, the cake is literally “Cherry-Nut Cake”.

Kirsch-Nuss Kuchen

  • Servings: 1 9-inch round
  • Time: 1 hour
  • Difficulty: medium
  • Print

INGREDIENTS:

  • 500 g (about 2 cups) bing cherries in juice (usually found in glass jars at the supermarket!)
  • 150 g (1 stick + 3 tbsp) butter, room temperature
  • 150 g (3/4 cups) granulated sugar
  • 4 eggs, room temperature
  • 100 g (5/8 cups) semi-sweet chocolate chips
  • 200 g (1 3/4 cups) hazelnut meal (almond meal is also a fine substitute)
  • optional powdered sugar for decoration

    IMG_1087
    A very simple, yet somewhat tricky cake

DIRECTIONS:

  1. Drain cherries and set aside
  2. Preheat oven to 355°F
  3. Cream together butter and sugar, and set aside
  4. Separate egg whites from egg yolks

    IMG_1086
    Prepare for egg white magic!
  5. Whip the egg whites into stiff peaks – “Eischnee”- and set aside

    IMG_1085
    Getting there…

    IMG_1084
    BAM.  Eischnee!
  6. Beat yolks into butter and sugar, scraping the sides to fully combine
  7. Add hazelnut meal, followed by chocolate chips

    IMG_1082
    Extra chocolate not needed – seriously!

    IMG_1081
    It will look dense until you add the eischnee, and that’s normal!
  8. Carefully fold in eischnee, combining with existing ingredients

    IMG_1080
    You may be confused – stir the eischnee in evenly with the existing ingredients, and try to maintain the stiffness as best you can.  It’ll end up like this!
  9. Distribute cherries evenly through batter
  10. Grease a round cake form and sprinkle additional nut meal in the bottom of the pan
  11. Pour dough in, smoothing by hand with a spatula to make it even

    IMG_1079
    Let’s party.
  12. Bake 40-50 minutes or until a toothpick inserted in the middle comes out with barely any crumbs, rotating halfway through – be sure to check at the 40 minute mark

    IMG_1078
    Ausgezeichnet!

Best enjoyed warm from the oven, or literally any time day or night whenever wherever maybe in bed maybe on the town JUST ENJOY THE HECK OUT OF IT.

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