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.
Kirschenjockel (German cherry bread puddin’)
1 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 an 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.