Kirschenplotzer- “Kerscheplotzer” or Kirschenmichel
Kirschenmichel or Kirschenplotzer (“Kercheplotzer”) as he is called in the Palatinate is a traditional baked dessert recipe of German cuisine. We had a big cherry tree in our garden and at harvest time there were a lot of cherries. And some of the cherries (“plotzen”) fall into a casserole dish with a bread roll, butter mixture. The whole thing was baked in the own oven own or at the village baker and eaten warm and you had to be careful that you do not bite too hard on the cores. The cherries are in fact not pitted cherries so that the cherries retain their shape in the cake. This cherry michel recipe is from the handwritten cookbook from our grandmother from Palatinate.
Ingredients for Kirschenplotzer:
- buns from the previous day or days 🙂
- 800 g cherries (sweet)
- 500 ml milk
- 100 g butter
- 75g sugar
- 4 eggs
- 2 cl cherry juice or (Kirschwasser 40% alcohol!!!)
- 1 pinch of cinnamon
- 1 pinch of salt
- Wash the cherries and remove stalks.
- Cut buns into slices and soak in milk.
- Stirring butter and sugar. Separate the eggs and add the yolks to the butter-sugar-cream and stir the mass until it is frothy.
- Add cherry juice or kirschwasser (cherry brandy)to the egg cream.
- Stir the buns milk mass with the eggs cream mix. Put the cherries to the mixture.
- Mix the egg whites with a pinch of salt and a pinch of cinnamon to a stiff snow. Add the egg whites snow to the cherry buns mixture and stir a little.
- brush a casserole dish with butter and sprinkle with breadcrumbs.
- Pour the mixture into casserole dish and distribute a few knobs of butter.
- Preheat the oven to 200 ° C.
- Bake for about 50 minutes.
- Serve the Kirscheplotzer hot.