Beat the butter, the marzipan paste, the egg yolks and the spices until nice and thick. In a second baking bowl, beat the egg whites and sugar until creamy. Gradually add the egg whites to the butter mixture and stir gently. Then add the milk rolls softened in lukewarm milk and the cherries with the juice.
Mix the sponge crumbs, almond kernels, flour and baking powder well and then stir into the mixture.
If the cherries are very juicy, you can add a little bit of sponge cake crumbs or nuts.
Butter a conical baking pan of 26 cm ø and 5 cm height and sprinkle with flour. Line the bottom with parchment paper or parchment. Pour in the dough and bake in a heated oven at 190 °C for about 70 minutes.
Turn out the cherry pastry and let it cool down a little bit. Dust with powdered sugar and place a nice plump cherry on each piece.
The Kirschenplotzer goes very well with whipped cream or vanilla sauce and vanilla ice cream. If not all the pits are removed from the cherries, it does not matter. In a real Kirschenplotzer a few pits may not be missing.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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