Description
Saftige Schattenmorellen treffen auf zart getränktes Weißbrot, umhüllt von einer goldgelben, luftigen Eimasse. Der Kirschmichel duftet verführerisch, ist außen knusprig, innen weich und fruchtig-süß.
Ingredients
Scale
- 1 kg Schattenmorellen (sour cherries)
- 200 g Weißbrot (white bread with crust)
- 200 ml Milch (milk)
- 125 g Butter oder Margarine (butter or margarine)
- 125 g Zucker (sugar)
- 4 Eier (Gr. M) (eggs, size M)
- 1 Prise Salz (pinch of salt)
- etwas Fett für die Form (some fat for greasing the dish)
- etwas Paniermehl für die Form (some breadcrumbs for the dish)
- Puderzucker zum Bestäuben (powdered sugar for dusting)
Instructions
- Preheat your oven to 175°C (top/bottom heat), 150°C (fan), or gas mark 2. This ensures the oven is hot and ready for baking the Kirschmichel when you finish preparing the mixture.
- Wash the sour cherries thoroughly under cold running water. Remove the pits from all the cherries using a cherry pitter or a small paring knife. Place the pitted cherries in a bowl and set aside.
- Cut the white bread, including the crust, into small cubes of about 1–2 centimeters. Place the bread cubes in a large mixing bowl.
- Pour the milk over the bread cubes. Stir gently to ensure all the bread is moistened. Let the bread soak in the milk for about 10 minutes, stirring occasionally, until it is soft and has absorbed most of the milk.
- In a separate large mixing bowl, add 100 grams of butter or margarine (reserve the remaining 25 grams for later) and 100 grams of sugar (reserve the remaining 25 grams for later). Using a hand mixer or stand mixer, beat the butter and sugar together until the mixture is light and creamy.
- Separate the eggs, placing the yolks in the butter-sugar mixture and the whites in another clean bowl. Add the egg yolks to the creamed mixture one at a time, mixing well after each addition until fully incorporated.
- Add the soaked bread mixture (including any remaining milk) to the butter-sugar-egg yolk mixture. Mix thoroughly until a uniform, somewhat lumpy batter forms.
- Add a pinch of salt to the egg whites. Using clean beaters, beat the egg whites with the salt until stiff peaks form. This means when you lift the beaters, the egg whites should stand up straight without collapsing.
- Gently fold the beaten egg whites into the bread batter in several portions. Use a spatula and fold carefully to keep as much air in the mixture as possible. The batter should become light and airy.
- Grease a large ovenproof baking dish (about 1.25 liters capacity) liberally with butter or margarine. Sprinkle the greased dish with breadcrumbs to coat the bottom and sides evenly. This prevents sticking and adds a slight crunch to the finished dessert.
- Layer the Kirschmichel: Spread a portion of the bread batter evenly on the bottom of the prepared baking dish. Add a layer of pitted cherries on top. Continue layering the batter and cherries, finishing with a final layer of batter on top.
- Place the baking dish in the preheated oven and bake for 50 to 55 minutes, or until the top is golden brown and set.
- About 10 minutes before the end of the baking time, remove the dish briefly from the oven. Dot the top of the Kirschmichel with the remaining 25 grams of butter or margarine, distributing it in small pieces. Sprinkle the remaining 25 grams of sugar evenly over the top. Return the dish to the oven and bake for the remaining 10 minutes.
- Remove the Kirschmichel from the oven when done. Allow it to cool slightly. Dust generously with powdered sugar before serving.
- Optionally, serve the Kirschmichel warm with homemade vanilla sauce or a scoop of vanilla ice cream for an extra treat.
Notes
If you do not have fresh sour cherries, you can use jarred or canned sour cherries—just make sure to drain them well before using. The Kirschmichel is best enjoyed warm but also tastes delicious at room temperature. Leftovers can be reheated gently in the oven. For a more intense flavor, you can add a little vanilla extract or lemon zest to the batter. Serve with vanilla sauce or whipped cream for an extra indulgent dessert.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
