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Deutsch. 1. Preheat the oven to 190°C (375°F). Line two baking sheets with baking parchment and set aside. 2. For the streusel add the flour, sugar, butter, and vanilla extract to a bowl and rub between your fingers to get different sized streusel. Place in the fridge until needed. 3.

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Now stir cooled down vanilla pudding together with the sour cream using a whisk, and pour on the shortcrust pastry in the mold and smooth it out. Top with drained cherries. Bake the cake in the oven at 160 C / 320 F circulating air in the lower third for about 60 - 70 minutes or until just set.

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Grease a 24cm spring form (9 inches) Pre-heat oven to 350 F. Place 2/3 of the Streusel into the spring form and press on the bottom and make an edge along the form. Spread cherry filling on the bottom, place remaining Streusel on top. Sprinkle with almonds. Bake for 45-50 min until Streusel are golden brown.

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Instructions: Preheat the oven to 400°F (205°C). Grease a 9x12-inch casserole dish with butter. Slice or cube rolls or bread slices. Put them into a bowl and pour the milk over top. Stir gently and let sit for about 10 minutes. In a large bowl, mix together the egg yolks, granulated sugar, and cinnamon (if using).

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Lightly grease a 2-quart baking dish with butter and set aside. Place the bread cubes in a large bowl and top with warm milk. Let the milk soak in for about 10 minutes. Meanwhile, using an electric mixer fitting with the whisk attachment, beat together the butter and sugar until smooth and creamy.

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Turn on the heat, turn it on low and let the sugar dissolve slowly. (3) Once the sugar is completely dissolved and the liquid starts to bubble, set the timer to 5 minutes. Simmer the cherries, stirring every minute or so. After 5 minutes, turn off the heat and let the cherries stand for 4-5 minutes. Add the Kirsch and lemon juice to taste.

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Cherries have long been reputed to be an aphrodisiac, and the seductive flavor and texture and vibrant color of this soup make it the ideal prelude to any romantic meal. Cherry Soufflé (Kirschenmichel) Serve hot with vanilla sauce for a nice comforting touch. Almond-Cherry Soufflés with Warm German Chocolate Sauce

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Traditionally made with leftover bread, milk, sugar, eggs, and a generous helping of cherries, this dish exemplifies the resourceful nature of German cuisine while satisfying the sweet tooth. It's baked to a golden perfection, with the cherries dotting the pudding like jewels, creating pockets of juicy flavor that burst with each bite.

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This German Cherry Coffee Cake recipe is based on the classic German dessert - Kirschstreusel. It is a moist, tender, easy-to-make coffee cake with fresh or frozen cherries. Imagine the comforting flavors of buttery crumb topping mingling with tart cherries and a tender cake base, all baked to perfection. A simple batter with delicious cherries.

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1. Roughly chop pitted cherries and place in a medium bowl with 3 Tbsp kirsch. Let sit at room temp for at least 30 min, stirring a couple times, then drain cherries in a sieve over a bowl. Keep the cherries and syrup. Add 1/4 cup cold filtered water to the syrup to get about 3/4 cup total syrup.

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Beat together the soft butter and the sugar. Add vanilla, either vanilla sugar or vanilla extract and the zest of ½ lemon. Stir in the eggs and semolina as well. Sieve the flour and the baking powder over this mixture and fold in carefully. Add the milk, little by little, stirring carefully with a plastic spatula.

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Place in the baking form and press to the sides and pull up to create nice edges with a hight of about 0.8-1.2 inches (2-3cm). Cover and let rise once more for about 30 minutes. Wash the cherries, let dry and pit. 3. Preheat the oven to 350°F (180°C). Whisk the eggs with the sugar in a large bowl until slightly foamy.

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Add vanilla and almond extract. Mix well. With the stand mixer on slow alternate mixing in the flour and milk. Start and add with the flour mixture. Fold in the cherries by hand with a spatula. Transfer the dough into the prepared baking dish and bake for 40-50 minutes or until a wooden skewer comes out clean.

German Streusel Cake with Cherries Recipe

Cooking Instructions German Cherry Dessert. - Cut rolls in slices 3/4 inches thick, place in a bowl. - Warm milk, pour it over rolls. - Place half of the butter with sugar, egg yolks and lemon zest into a bowl, beat until foamy. Add to the rolls, mix carefully. - Fold in cherries. - place dessert into a greased fire proof form.

How to Eat a Cherry

Make the cherry syrup. Add the drained cherries to a bowl and pour the kirsch all over the cherries and let steep for about 30 minutes. Place the ½ cup of sugar and ½ cup reserved cherry juice in a medium size saucepan and under a medium heat, stir until the sugar dissolves. Set aside.

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Make cocoa powder and hazelnuts crust. Start off by lining a 26 - cm (10.2 inches) springform cake tin with a parchment paper at the bottom and grease the sides with butter and dust with cocoa powder. Next cut chocolate into chunks. In a bowl combine sugar, butter, flour, hazelnuts, cacao powder, baking powder and an egg.