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.
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
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What is Almond Kirsch Cake?
An almond kirsch cake is a type of dessert made with almond and kirsch liquor, which is a cherry-flavored brandy. The cake typically consists of a layer of almond sponge cake, soaked in kirsch syrup, and filled with whipped cream and fresh fruit. It is commonly served as a celebratory dessert for special occasions such as birthdays, weddings, or anniversaries.
The History of Almond Kirsch Cake
The origin of almond kirsch cake is not clear, but its roots can be traced back to the German and Austrian regions of Europe. The cake has been enjoyed as a traditional dessert for many years, particularly during the holiday season. In Germany, it is often called the “Schwarzwalder Kirschtorte” or the Black Forest cake. The name comes from the Black Forest region in Germany, where the kirsch liquor used in the cake is produced.
Ingredients for Almond Kirsch Cake
Ingredients in an Almond Kirsch Cake typically include:
- Almond meal or ground almonds
- Flour
- Sugar
- Eggs
- Kirsch or cherry-flavored brandy
- Whipping cream
- Fresh fruit (such as cherries or berries)
- Butter
How to Make Almond Kirsch Cake
Making an Almond Kirsch Cake can be a bit complicated, but with the right recipe it can be a delicious and impressive dessert:
Step 1: Make the Almond Sponge Cake
To make the sponge cake, cream the butter and sugar together until light and fluffy. Mix in the almond meal and flour until fully combined. In a separate bowl, whisk the eggs until light and fluffy, then fold them into the batter. Pour the batter into a greased cake pan and bake in the oven until golden brown.
Step 2: Make the Kirsch Syrup
To make the kirsch syrup, combine sugar and water in a saucepan and bring to a boil. Add in the kirsch and stir until fully combined. Remove from heat and let cool.
Step 3: Assemble the Cake
Once the sponge cake has cooled, use a serrated knife to cut it into three even layers. Brush each layer with the kirsch syrup to make it moist. Spread whipped cream and fresh fruit between each layer. Cover the entire cake in a thin layer of whipped cream and garnish with fresh fruit and nuts.
Variations of Almond Kirsch Cake
There are many variations of the Almond Kirsch Cake, some of which include:
- Chocolate Almond Kirsch Cake: This recipe adds cocoa powder to the sponge cake batter to create a chocolate flavor.
- Cherry Almond Kirsch Cake: Fresh cherries are used to fill the layers of the cake, and they are also used as a garnish.
- Gluten-Free Almond Kirsch Cake: This variant of the recipe uses gluten-free flour in place of regular flour, making it ideal for those with gluten allergies or sensitivities.
- Vegan Almond Kirsch Cake: This recipe replaces eggs and dairy products with plant-based alternatives, making it a suitable dessert for vegans and vegetarians.
The Perfect Occasions for Almond Kirsch Cake
Almond Kirsch Cake is a rich and decadent dessert that is perfect for special occasions such as:
- Weddings
- Bridal Showers
- Birthdays
- Holidays
- Anniversaries
- Graduations
- Reunions
In Conclusion
Almond Kirsch Cake is an exquisitely rich and sumptuous dessert that should not be missed. With a delicious blend of almond meal, kirsch liquor, and whipped cream, this cake is bound to make any occasion unforgettable. If you’re a fan of intricate and delicious desserts, you should definitely give this cake a try!