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Kirschkuchen is a German cherry pie made with simple ingredients like pitted cherries, eggs, flour, sugar, and butter. It can be flavored with kirsch or rum and served with whipped cream or fruit glaze. The recipe can be adjusted to make the cake thin and tart or taller and more substantial. Cherries are the main flavor, and the recipe can be modified to include other berries. The batter is easy to make and is poured into a greased pan with cherries on top before baking. The finished cake can be served with fresh fruit, preserves, or powdered sugar.
Kirschkuchen is a type of German cherry pie made from simple ingredients, including pitted cherries, and sometimes flavored with kirsch or rum. The resulting cake can be very thin and tart or taller and more substantial, depending on the exact ingredients and proportions used. Some recipes replace the premade cherry pie filling with fresh cherries or use a blend of different berries with the cherries for a different flavor. The finished kirschkuchen can be served with whipped cream, covered with a fruit glaze or baked with a sweet strudel sauce.
The most basic ingredients in kirschkuchen are eggs, flour, sugar and butter. The proportions used differ, depending on the recipe, ranging from equal amounts of each ingredient by weight to cakes that have very little sugar added and rely more on cherries for sweetness. Baking soda is sometimes used, as are ingredients such as sour cream, cream cheese, or yogurt to keep the cake moist while it’s baking.
Cherries are the main flavor of kirschkuchen. More traditional recipes call for ripe cherries that have been pitted but not necessarily cut into smaller pieces, leaving them fairly whole in the pie. Black cherries can also be used, as can cherries mixed with berries such as raspberries or blueberries, although cherries usually remain the dominant flavor. Some versions of the recipe are designed for convenience and call for the addition of premade or canned cherry pie topping, though this tends to make the cherry pie much sweeter and heavier than fresh cherries would.
Whipping up the ingredients for kirschkuchen is quite simple. The butter and sugar are whipped together until soft and creamy. The eggs are separated into yolks and whites and the yolks are incorporated into the butter-sugar mixture. The egg whites are whipped until stiff, with part of the whites then folded into the butter mixture to add some volume to the cake. The remaining flour and egg whites are then carefully folded into the mixture until the batter comes together.
The batter is poured into a greased pan and the cherries are placed on top of the cake, where they will slowly sink into the cake as it bakes. The cake is then baked until done. The finished kirschkuchen can be served like any sweet dessert or can be accompanied by fresh fruit, topped with fruit preserves or dusted with powdered sugar.
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