ALMOND KIRSCH CAKE
Make and share this Almond Kirsch Cake recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For cake, preheat oven to 325 °F.
- Grease and line a 10-inch cake pan with parchment paper. Grease again and dust with flour, tapping out excess.
- Pulse marzipan, butter and sugar in a food processor until smooth.
- Add eggs, kirsch and vanilla and purée on high until smooth (scraping into the bottom of the bowl, if needed).
- Scrape batter into a bowl and stir in flour in two additions.
- Scrape into prepared pan and bake for 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool completely in the pan.
- For meringue layer, reduce oven temperature to 250 °F and line bottom of a 10-inch spring form pan with parchment.
- Pulse 1/3 cup sugar and almonds in food processor until ground.
- Toss with cornstarch and set aside.
- Whip egg whites with cream of tartar until foamy, then add remaining 1/3 cup sugar and whip until a stiff peak forms.
- Quickly but gently fold in ground nuts and spread evenly into prepared pan.
- Bake for 1 ½ to 2 hours or until dry.
- Run a spatula around edge of pan to loosen meringue, cool completely.
- For Kirsch cream, whip cream to medium peaks, and whip in icing sugar and Kirsch.
- To assemble, slice marzipan cake in half.
- Spread 1 cup of Kirsch cream over cake and sprinkle with ½ cup of cherries.
- Place meringue disk on top and spread with another cup of cream and ½ cup of cherries.
- Top with other half of marzipan cake and spread remaining cream, topped with cherries.
- Chill until ready to serve.
- Cake can be assembled up to 4 hours in advance.
Nutrition Facts : Calories 747.7, Fat 48, SaturatedFat 26.4, Cholesterol 280.8, Sodium 260.9, Carbohydrate 71.3, Fiber 1.9, Sugar 53.5, Protein 11.3
ALMOND CAKE WITH KIRSCH
Steps:
- Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust pan with flour; tap out excess. Using electric mixer, beat 3/4 cup sugar and butter in large bowl until light and creamy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Mix in kirsch, almond extract and salt. Mix flour and baking powder in small bowl; add to batter. Beat just until blended. Spoon batter into prepared pan; smooth top.
- Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack.
- Transfer cake to platter. (Can be made 1 day ahead. Store airtight at room temperature.) Dust with powdered sugar and serve.
ALMOND CAKE WITH KIRSCH CREAM AND LINGONBERRY PRESERVES
Categories Cake Berry Nut Dessert Bake Almond Winter Lingonberry Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make cake:
- Preheat oven to 325°F. Butter pan generously and dust with flour, knocking out excess.
- Break almond paste into pieces and pulse in a food processor until finely ground. Sift together flour, baking powder, and salt into a bowl. Beat together butter and sugar with an electric mixer at high speed until pale and very fluffy, about 3 minutes. Add almond paste and vanilla and beat until combined well, about 2 minutes. Add eggs 1 at a time, beating well after each addition and occasionally scraping down side of bowl. Add flour mixture and mix at low speed 30 seconds. Finish mixing batter by hand with a rubber spatula, scraping bottom of bowl.
- Pour batter into tube pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until a tester comes out clean and edges begin to pull away from pan, 55 minutes to 1 hour total.
- Cool cake completely in pan on a rack. (Cake may shrink and buckle slightly, but don't worry. This won't be visible once cake is inverted.) Run a thin knife around outside and inside edges and invert a plate over pan, then invert cake onto plate.
- Make kirsch cream:
- Just before serving, beat together cream and kirsch in a chilled bowl with cleaned beaters until soft peaks form.
- Serve cake with kirsch cream and lingonberry preserves.
AUTHENTIC BLACK FOREST CAKE (SCHWARZWALD KIRSCH KUCHEN)
This cake isn't meant to be very sweet but is rather a dessert for adults with deep rich flavours and enough alcohol to make your head spin! If you cannot get fresh cherries you can use canned Bing cherries but please do not use cherry pie filling because it will take away from the authentic taste of the cake. If can't find Kirsch do not use another type of alcohol because it will not turn out the same - instead use cherry juice. Because of the high alcohol content only serve this to adults.
Provided by BK GeeGee
Categories Dessert
Time P3DT20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 21
Steps:
- Pit most of the cherries leaving about 10 for decoration on top of the cake. Take the pitted cherries and soak them in a jar of the 1/2 cup Kirsch overnight.
- Preheat the oven to 350°F Line the bottom of three 9 inch round cake pans with parchment.
- Sift the dry cake ingredients together.
- Cream the shortening and sugar. Add the eggs and vanilla and mix well.
- Add the dry ingredients alternately with the buttermilk and mix well.
- Pour evenly into the cake pans. Bake for 20 minutes or until a tooth pick comes out clean.
- Cool and remove the cakes. Prick the tops of the cakes with a toothpick and pour the 1/2 cup of Kirsch (that the cherries soaked in) onto the cake.
- In a bowl beat the butter until light and creamy. Add the icing sugar, salt and espresso and mix well. If the icing is too thick add Kirsch or cherry juice.
- Cut the cherries into halves.
- Place the base layer on top of your cake tray, spread 1/2 of the filling over one top, cover with cherries and top with another layer of cake.
- Spread the second half of the filling over that layer of cake, cover with cherries and top with the third layer of cake. Cover this and let sit in the fridge for a day or two to allow the kirsch to soak into the cake and become moist.
- The day you're going to serve this cake prepare the icing. Whip the cream until it forms stiff peaks.
- Gently fold in the dry milk and icing sugar.
- Add the vanilla and pour in the Kirsch until it's a good consistency.
- If you like more icing double this recipe. Spread the icing over all of the cake.
- Place the fresh, intact cherries on top for decoration and cover the top with the chocolate shavings. Serve and enjoy!
Nutrition Facts : Calories 1021.4, Fat 54.2, SaturatedFat 28.5, Cholesterol 162.2, Sodium 649.8, Carbohydrate 134.1, Fiber 6.3, Sugar 102.3, Protein 11.1
FLOURLESS CHOCOLATE-ALMOND TORTE WITH CHERRY PRESERVES AND KIRSCH MERINGUE
Almonds add texture to this rich chocolate dessert, while a cloud of meringue adds an ethereal element to each dense bite. Cherries figure in at every level, thanks to kirsch liqueur and a smear of preserves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Make the cake: Butter a 9-inch springform pan. Whisk together cocoa and boiling water until cocoa dissolves and mixture is smooth. Stir in kirsch.
- Beat butter and 1 cup sugar with a mixer on medium speed until pale and fluffy. Beat in egg yolks, 1 at a time, scraping down sides of bowl between additions. Add cocoa mixture and almonds, and beat until combined. Transfer to a large bowl.
- Whisk egg whites and 1/2 teaspoon salt in the clean bowl of a mixer on medium-high speed until soft peaks form. With machine running, add remaining 2 tablespoons sugar, and whisk until stiff peaks form. Fold one-quarter of the whites into batter, then fold in remaining whites.
- Pour batter into pan, and transfer to a baking sheet. Bake for 30 minutes. Remove from oven, and cover cake with parchment-lined foil. Bake until a toothpick inserted into the center comes out clean, about 30 minutes more. Transfer to a wire rack, and let cool for 45 minutes. Run a knife or an offset spatula around edge of cake to loosen, and release sides of pan to remove.
- Make the meringue: Whisk egg whites and sugar in a clean heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is hot to the touch, about 3 minutes. Whisk on medium speed until soft peaks form. Whisk in kirsch. Whisk until stiff peaks form.
- Spread cherry preserves on top of cake. Spread meringue over preserves using an offset spatula, making decorative swirls. Caramelize peaks of meringue using a handheld kitchen torch or under the broiler.
ALMOND CAKE
This exquisite recipe came to The Times in a 2001 article by Amanda Hesser about the first meal her now mother-in-law, Elizabeth Friend, prepared for her. The meal ended with this simple almond cake. Ms. Hesser wrote: "It had a crust, fragile like a dry leaf, that led to a moist, downy layer of ground almonds and sugar. It was a perfect dessert. And it punctuated one of the great meals of my life." It's not the prettiest cake in the world - Ms. Friend called it "the Shar-Pei of cakes" because it crumbles on the edges and falls in the middle - but it is flawless otherwise. If you care about looks, dust it with confectioners' sugar and top it with fresh berries as we've done in the picture. It also improves with age and can be made 1 to 2 weeks ahead. Store it covered in or out of the fridge. Finally, this recipe makes two 8-inch cakes, so give one away or freeze one for a rainy day.
Provided by Amanda Hesser
Categories cakes, dessert
Time 1h45m
Yield 2 8-inch cakes, 8 servings each
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Butter sides and bottoms of 2 8-inch cake or springform pans; line sides and bottoms with parchment paper. Butter paper. Place pans in freezer.
- Sift flour and salt into a small bowl. Set aside. In a mixer fitted with a paddle, beat butter and granulated sugar at high speed until fluffy, about 5 minutes. Add almond paste, a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract. Mix sour cream and baking soda and add to butter mixture. Reduce mixer speed to low and gradually add flour mixture, just until blended.
- Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioners' sugar on top and slice like pie.
Nutrition Facts : @context http, Calories 661, UnsaturatedFat 16 grams, Carbohydrate 76 grams, Fat 38 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 19 grams, Sodium 326 milligrams, Sugar 49 grams, TransFat 1 gram
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