Kirschschwähe

A bean recipe for every taste:

Ingredients for a mold of 28-30 cm ø:

Briefly knead the ingredients for the base, form into a ball, cover with a tea towel and leave to cool for half an hour.

Preheat the oven to 220 degrees. Grease the loaf pan with butter.

Roll out the dough on a floured surface. Spread it out in the form, folding over the excess dough to form a rim. Place baking parchment paper on the dough layer, prick the bottom of the dough with a fork through the paper. Sprinkle legumes such as dried beans or peas on top for weight.

Pre-bake in the oven for twelve minutes on the lowest rack. Later, remove the pulses and the parchment paper.

Sprinkle almond flour on the pre-baked base, spread the cherries evenly on top.

Mix the whipped cream, the four eggs, the two egg yolks, the cherry brandy and the sugar well, pour over the cherries, bake in the oven on the lower shelf for ten minutes. Now turn the heat down to 200 degrees and bake for another 20 minutes.

Remove the cake from the oven five minutes before the end of baking, dust with powdered sugar, place on the top shelf and glaze.

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