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Kirschenjockel (German cherry bread puddin’)

Jun 30, 20151 comment

Karin Stumph

untitled Summertime in Germany is also berry and cherry time.

So today I will share one of my favorite cherry cake recipe with you, curtsey of my very own mom.


“Thanks mom!”

Kirschenjockel (German cherry bread puddin’)


zwieback1 pack of Zwieback (8oz)
2 cups of Milk
1 tablespoon ground cinnamon
1 pinch of ground cloves
5 oz. of ground hazelnut (be sure to use the larger bits not the fine ground Hazelnut)
3 oz. of butter or butter spread (unsalted)
5 oz. of sugar
5 medium eggs
at least ½ lb. of fresh sweet cherries (remove the pits)

Warm the milk in a bowl and break  the Zwieback in small pieces into the bowl so it can soak up the milk. With anKirschenjockel electric mixer blend butter and sugar to a creamy mix. Now add the moist Zwieback to the Butter-Sugar batter and stir in the cherries, cinnamon, nuts and cloves.

Now separate the egg yolk from the egg whites and add the yolk into your cherry-zwieback mix and blend it well.

Beat the egg whites until it gets hard and carefully mix it into the cherry zwieback batter.

Fill it all into a well-greased 11 inch round spring form and bake at 400oF for about 45 minutes or till done.

Serve hot with vanilla sauce or cold with powdered sugar.