Best Almond Kirsch Cake Recipes

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ALMOND CAKE WITH KIRSCH



Almond Cake with Kirsch image

Categories     Cake     Dessert     Bake     Almond     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 7-ounce package almond paste, broken into pieces
3 large eggs
1 tablespoon kirsch (clear cherry brandy)
1/2 teaspoon almond extract
1/4 teaspoon salt
1/3 cup cake flour
1/2 teaspoon baking powder
Powdered sugar

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



Almond Cake with Kirsch Cream and Lingonberry Preserves image

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

For cake
7 oz almond paste (not marzipan)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
8 large eggs at room temperature
For topping
1 1/2 cups chilled heavy cream
2 tablespoons kirsch
1 cup lingonberry preserves
Special equipment: an 11- by 2 1/2-inch (12-cup) springform tube pan with a decorative bottom, or a 9- by 4-inch (14-cup) tube pan

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



Almond Kirsch Cake image

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

1 cup marzipan
1 cup butter, room temperature
1 cup sugar
6 eggs, room temperature
1 tablespoon kirsch
1 teaspoon vanilla extract
1 cup cake-and-pastry flour
2/3 cup sugar
1/2 cup blanched whole almond
1 tablespoon cornstarch
4 egg whites
1 dash cream of tartar
1 1/2 cups whipping cream
1/2 cup icing sugar, sifted
1/4 cup kirsch
1 1/2 cups sweet cherries, pitted

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

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!

Almond kirsch cake is a classic dessert that has been enjoyed for ages. The sweet, nutty flavors of almond pair perfectly with the fruity and floral notes of kirsch liquor. This cake is perfect for all occasions and can be customized according to your taste preferences. In this article, we will discuss valuable tips for making almond kirsch cake recipes that will guarantee a beautiful, delicious cake every time.

Tip 1: Choosing the Right Almonds

The key ingredient in almond kirsch cake is, of course, almonds. When it comes to choosing the right almonds, it is important to select high-quality nuts that will produce a rich, nutty flavor. It is best to use raw almonds for this recipe. However, if raw almonds are not available, roasted almonds can also be used. Be sure to select almonds that are unseasoned and unsalted to avoid any unwanted flavors or additives.
Pro Tip:
To get the most flavor out of your almonds, consider toasting the almonds before using them in the recipe. Toasted almonds will add a deeper, nuttier flavor to your cake. To toast almonds, spread them out on a baking sheet and bake them in a preheated oven at 350°F for 8-10 minutes, or until they are golden brown and fragrant.

Tip 2: Measuring Ingredients Properly

Baking is a science, which means that it is important to measure all ingredients accurately for the recipe to come out perfectly. This is especially true when making almond kirsch cake. Accuracy in measurement will ensure that the cake has a perfect texture and consistency.
Pro Tip:
When measuring dry ingredients like flour and sugar, use a spoon to scoop it into the measuring cup and level it off with a flat edge. Avoid compacting the ingredients into the measuring cup. This can result in inaccurate measurements and can impact the final outcome of the cake.

Tip 3: Preparing the Pans

Preparing the pans properly is just as important as measuring ingredients correctly. If you do not properly prepare your pans, your cake may stick to the bottom or sides, making it difficult to remove from the pan.
Pro Tip:
When preparing the pans, use a pastry brush to coat the pans with oil or butter. This will ensure that the cake does not stick to the pan as it bakes. If you are using a springform pan, line the bottom of the pan with parchment paper before adding the batter. This will help you remove the cake easily from the pan once it has cooled.

Tip 4: Adding the Kirsch

Adding the kirsch to the almond kirsch cake recipe is what takes this dessert from ordinary to extraordinary. However, it is important to add the kirsch in the right way to get the perfect balance of flavors.
Pro Tip:
Add the kirsch gradually to the batter to avoid overpowering the other flavors. Be sure to stir the batter well between each addition to ensure that the kirsch is fully incorporated into the mixture. If you are using a recipe that calls for soaking the cake in kirsch after it has baked, be sure to do so while the cake is still warm. This will allow the cake to absorb the flavors of the kirsch fully.

Tip 5: Allowing the Cake to Cool

Once the cake has finished baking, it is essential to allow it to cool properly to avoid any accidental breakage or crumbling. When the cake is warm, it is delicate and can easily be damaged. Additionally, allowing the cake to cool will give it time to set and develop its full flavor.
Pro Tip:
Allow the cake to cool for at least 10-15 minutes before removing it from the pan. Run a knife around the edges of the pan before removing the cake to ensure that it comes out smoothly. Allow the cake to cool completely on a wire rack before serving or decorating.

Conclusion

Almond kirsch cake is a delicious dessert that is perfect for any occasion. With a few simple tips, you can make this classic dessert like a pro. Be sure to choose high-quality almonds, measure your ingredients accurately, prepare your pans properly, add the kirsch gradually, and allow the cake to cool fully before serving. By following these tips, you will be able to create a beautiful and delicious almond kirsch cake every time.

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