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Bozener Kirschtorte

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A delicious cherry layer cake with a rich cream filling, perfect for special occasions.

Ingredients

Scale
  • 4 cups cherries, pitted
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 cup unsalted butter, softened
  • 4 eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1/4 cup kirsch (cherry brandy)
  • 1/4 cup powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the vanilla extract, flour, and baking powder.
  5. Pour the batter into a greased cake pan.
  6. Bake for 30-35 minutes or until a toothpick comes out clean.
  7. Allow to cool entirely before removing from the pan.
  8. Whip the heavy cream and fold in the powdered sugar and kirsch.
  9. Slice the cooled cake in half horizontally and spread the cream mixture and cherries on the bottom layer.
  10. Place the top layer back on and serve.

Notes

  • For best results, let the cake sit for a few hours before serving to allow the flavors to meld.
  • Can be served with additional whipped cream or fresh cherries on top.

Nutrition

Find it online: https://michaelskueche.de/bozener-kirschtorte/