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Liechtensteiner Kirschwasser Cake
A moist and flavorful cake infused with Kirschwasser (cherry brandy), often featuring cherries and a delicate crumb. It's a delightful treat that balances sweetness with a subtle alcoholic warmth.
🧂 Ainekset
- 0.5 cup Butter, softened
- 0.5 cup Granulated sugar
- 2 tsp Vanilla extract
- 1 tsp Lemon zest(optional)
- 3 large Eggs
- 1 cup All-purpose flour
- 0.5 tsp Baking powder
- 0.25 tsp Salt
- 3 tbsp Kirschwasser (cherry brandy)(plus more for soaking cherries)
- 2 cups Fresh or frozen cherries, pitted
- for dusting Powdered sugar
👨🍳 Ohjeet
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan or a tarte pan with a removable bottom.
- 2
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the vanilla extract, lemon zest (if using), and eggs one at a time, mixing well after each addition.
- 3
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- 4
Gradually add the dry ingredients to the wet ingredients, alternating with the Kirschwasser, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- 5
If using fresh cherries, toss them with 1-2 tablespoons of Kirschwasser and let them sit for at least 15 minutes. If using frozen cherries, thaw them and toss with Kirschwasser.
- 6
Pour the batter evenly into the prepared cake pan. Lift the cherries from their soaking liquid with a slotted spoon and distribute them over the batter, rounded sides up. Drizzle any remaining cherry soaking liquid over the fruit.
- 7
Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake springs back firmly when lightly touched. The cake around the fruit should also feel firm.
- 8
Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. Dust with powdered sugar before serving.
💡 Ammattilaisvinkit
- ✓For a stronger Kirsch flavor, you can soak the cherries in Kirschwasser for a longer period, even overnight.
- ✓Ensure your butter and eggs are at room temperature for a smoother batter.
- ✓Don't overmix the batter once the flour is added to keep the cake tender.
- ✓This cake is best served a day or two after baking, as the flavors meld and intensify.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a layer of whipped cream or vanilla custard when serving.
- Use a mix of cherries and raspberries for a different fruit profile.
- For a non-alcoholic version, substitute cherry juice for the Kirschwasser, though the flavor will be different.