Kerscheplotzer - recipe from my great-grandmother
'Kerscheplotzer' means a work of art in which cherries can be 'floated' (= dropped). My grandma always had it at cherry time as she had a huge cherry tree. She had the recipe from her own mother's handwritten cookbook. It comes, as the name suggests, from the Palatinate.
ingredients
- 1 quarter pound of butter (125 g)
- a cup of sugar (about 200 g)
- 5 eggs, separated
- 2 packets of rusks
- Three-quarters oat milled nuts (about 150 g)
- 2 shot glasses of kirsch
- 1 teaspoon cinnamon
- 1 1/4 mug of hot milk (about 250-300 ml)
- 2 1/2 pounds of solid cherries (1.25 kg) not pitted
preparation
Pour crackers over the hot milk and let it soften, then crush.
Wash cherries, pluck stalks, sprinkle with kirsch
Beat butter, sugar and egg yolks until well frothy.
Beat the egg whites until stiff.
Mix the rusk, butter mass, hazelnuts and cinnamon well, add cherries, fold in the egg white (underlapping is to stir very carefully, do not stir long, otherwise the egg whites will collapse and the cake will be clogged.
Pour dough into a 28er springform or large casserole dish.
Baking time 45 minutes at 180 ° recirculation.
We looked forward to the cake as children all year round.
by the way: you do not stew the cherries because they keep their shape in the cake so beautifully. So please remember this before the "powerful biting"!
