sauerkirschtoertchen

Small sour-cherry pies

Small sour-cherry pies
570
90
45
-70
20
0
570
90
25
-110
20
0
710
180
100
-95
50
0
710
180
0
-215
50
0
720
270
155
-80
80
0
720
270
125
-110
80
0

Garnish

  Ingredients (for ca. 8 servings)
chocolate chips

Zubereitung:
Remove the small pies from the rings with a small knife. Sprinkle the rest of the hazelnuts onto the rims of the plates you put the pies on and garnish them with chocolate chips.

48
18
51.5
10
50
4

Filling

  (for ca. 8 servings)
8 leaves of white gelatine
1/2 vanilla bean
400 ml of whipped cream
110 g of sugar
100 g of mascarpone
600 g of sour cherries
100 ml of orange juice, fresh
300 ml of sour-cherry juice
4 table spoons of Eckes Edelkirsch
chocolate chips

Preparation:
Soak 4 leaves of gelatine in cold water. Scrape out the vanilla bean. Boil up the cream with 30 g of sugar and the vanilla marrow. Let it all cool down a bit and dissolve the wet gelatine. Put it all in the fridge for 20 minutes, then stir in the mascarpone. Put this mixture into the fridge again for another 20 minutes until it starts to set. Put a thin layer onto the pumpernickel cases in the rings. Put it all in the fridge for 2 hours.

Soak the rest of the gelatine in cold water. Rinse the sour cherries and let drip. Deseed. Caramelise 80 g of sugar in a pot until light-brown. Deglaze with orange and cherry juice. Allow to reduce for 5 minutes. Let the brew cool down a bit and then dissolve the wet gelatine in it. Stir in ECKES Edelkirsch and put it all in the fridge for about 30 minutes until it starts to set.

Spread the cherries onto the cream and coat with the slightly set juice. Cover it and put it in the fridge for at least 4 hours.

62
33
68
19
59.6
3

Dough

  Ingredients (for ca. 8 servings)
4 slices of pumpernickel, ca. 200 g
70 g of hazelnuts (finely chopped)
100 g of butter
4 drops of almond flavour

Preparation:
For the case, crumble the slices of pumpernickel and spread on a baking tin with 50 g of hazelnuts. Bake on the middle rack for 20 – 25 minutes at 180°C or gas 2-3 (no convection oven), then let cool down. Chop it in a blender and slowly melt the butter . Mix it with the pumpernickel crumbs and season with almond aroma. Put 8 metal rings on a tin covered with baking paper. Spread the pumpernickel mixture into the rings and press it onto the tin. Put it all in the fridge for 1 hour.

62
38
73.5
33
71
29
kirschtorte

Cherry Pie with Pistachios

Cherry Pie with Pistachios
520
125
110
-92
40
0
520
125
135
-125
40
0
780
240
110
-147
40
7
780
240
47
-287
40
0
530
300
75
90
40
0
530
300
120
-190
40
0

Stewed cherries

  Ingredients:
6 leaves of red gelatine
1 kg of sour cherries
50 g of sugar
250 ml of orange juice
1 vanilla bean marrow
50 ml of ECKES Edelkirsch

Preparation:
Soak the gelatine in cold water. Deseed the cherries and caramelise the sugar until light-brown. Deglaze with orange juice, add vanilla marrow and gently boil for 3 minutes . Then add the cherries and simmer for another 3 minutes.
Remove the pot from the stove and add ECKES Edelkirsch, then the crushed gelatine, dissolving it while stirring.
Put it all in the fridge until the stewed fruits start to set. Then spread it on to the pistachio mousse immediately. Put it all in the fridge for about 2 hours until the stewed fruits are set. Remove the rim of the spring-form baking tin and cut the cake into 12 pieces.

43
23
53
12
55
8

Pistachios mousse

  Ingredients:
4 leaves of white gelatine
70 g of white chocolate
80 g of sugar
4 eggs (class M)
5 table spoons of almond liqueur
100 g of pistachio nuts
400 ml of whipped cream

Preparation:
Soak the gelatine in cold water. Chop the chocolate, put it in a bowl and melt in a bain-marie at no more than 40°C.
Mix sugar, eggs and almond liqueur and whisk until creamy in a hot bain-marie. Add the liquid chocolate and stir. Add the crushed gelatine and let dissolve while stirring. Remove from the stove.
Grind the pistachios and stir into the egg-chocolate mixture until it starts to set.
Whisk the cream until stiff and fold into the pistachio mousse. Spread the mousse onto the case and smoothen its surface. Put it in the fridge for 4 hours until stiff.

60
27
75
20
69
2

Flan case

  Ingredients:
3 eggs (class M)
70 g of sugar
70 g of flour
15 g of cornflour
0.5 tea spoon of baking powder

Preparation:
Cover the bottom of a spring-form baking tin (26 cm Ø) with baking paper. Whisk eggs and sugar white and frothy at the highest level for 3 – 4 minutes. Mix flour, cornflour and baking powder and fold into the mixture. Put it all into the spring-form baking tin and bake on the 2nd rack from the bottom at 180°c in a pre-heated oven (gas 2-3).

Remove from the oven and let cool down on a grid. Then use a sharp knife to loosen the rim of the form and remove it. Also remove the baking paper and clean the rim of the form. Put the case on a cake plate, put the rim of the form around the case again and close the form.

20
43
51
60
55
22
doppelschaumchen

“Doppelschäumchen”

“Doppelschäumchen”
710
135
90
-90
50
-5
710
135
0
-145
50
-5
720
185
165
-50
50
10
720
185
110
-25
50
10

Meringue cakes

  Ingredients:
150 g of powdered sugar
100 g of peeled, grated almonds
2 egg-whites
1 pinch of salt
1 tea spoon of lemon juice

Preparation:
Separately strain the powdered sugar and the almonds. Whisk the egg-white until very stiff, while adding the powdered sugar and salt plus lemon juice. Then fold in the almonds. Pre-heat your oven to 150°C.

60
28
67.5
13.5
60
6

Filling

  Ingredients
2 cl ECKES Edelkirsch
100 g of soft butter
2 table spoons of sugar
4 Amarena cherries
¼ tea spoon of red colorant

Preparation:
Cover the baking tins with baking paper. Tap the mixture with a tea spoon and put 30 little heaps on top (ca. 4 cm). Smoothen with a wet finger. Bake for about 15 minutes, then let cool down. Mash all the ingredients for the cream. Spread the butter cream onto the bottom of one half of the meringue cakes, then combine with another meringue and put it all in the fridge.

60
31
75
25.7
70.5
29
petitfour

Petit Fours à la Eckes Edelkirsch

Petit Fours à la Eckes Edelkirsch
580
263
60
-110
30
0
580
263
35
-290
30
0
710
410
160
-85
80
0
710
410
110
-120
80
0
710
350
70
-95
50
0
710
350
0
-315
50
0

Garnish

  Ingredients
For the sugar cherries
ca. 25 fresh cherries
1-2 egg-white s

For the decoration
2 cl ECKES Edelkirsch
1 pack of red glaze
2 table spoons of sugar

Preparation:
Rinse the cherries, dab dry, dredge - first in the stirred egg-white then in the sugar. Prepare glaze with water, sugar and ECKES Edelkirsch in accordance with the instructions given on the pack. Glaze the Petits Fours and garnish them with the cherries.

43
55
53.5
28
51.5
4

Filling

  Ingredients
6 cl of ECKES Edelkirsch
70 g of cherry jelly
250 g of cream cheese
50 g of sugar
200 ml of cream

Preparation:
Stir cream cheese, ECKES Edelkirsch, sugar and cream until smooth. Whip cream until stiff and fold in. Spread the cream on the jam, cover with the second strip of dough and cut into 4x4 cm cubes. Wash the cherries, pat dry, dredge first in stirred egg-white then sugar and let dry. Follow instructions on the pack when preparing the glaze with water, sugar and ECKES Edelkirsch. Cover petits fours with the glaze and adorn with the cherries.

61
60
73
51
69
46

Dough

  Ingredients
3 eggs
120 g of sugar
70 g of flour
30 g of cornflour
sugar for sprinkling on top
1 tea spoons of baking powder

Preparation:
Pre-heat oven to 200°C. Separate the eggs and whisk the yolks frothy with three table spoons of warm water and 90 g of sugar. Fold in flour, cornflour and baking powder. Whisk the egg-white until stiff and fold in gently. Spread the dough on a baking tin covered with baking paper and bake for about 10 – 15 minutes until golden-brown. Turn out the biscuit onto a kitchen cloth covered with sugar, let cool down and cut into two stripes. Heat up the cherry jelly and cover one stripe with it.

60
55
65.5
41
60
12
versunkenekirschen

Sunken Cherries

Sunken Cherries
500
200
120
-120
50
0
500
200
65
-215
50
0
620
232
110
-70
50
0
620
232
85
-220
50
0

Garnish

  Ingredients
10 cl ECKES Edelkirsch
powdered sugar
mint leaves
cherries

Preparation:
Sprinkle some ECKES Edelkirsch on top plus powdered sugar. Garnish with mint leaves and cherries. Can be served warm and cold.

44
28
52
17.5
47.5
5

Dough

  Ingredients for Biscuit dough for 6
400 g of sweet cherries (very dark cherries are best)
1 table spoon of butter
4 eggs
60 g of sugar
1 pack of vanilla sugar
salt
150 g of flour
100 g of low-fat curd
200 ml of milk
powdered sugar

Preparation:
Rinse and deseed the cherries. Grease a round cake or quiche tin (ø 27 cm) with butter (at room-temperature). Pre-heat your oven to 200°C (convection 180°C).
Separate the eggs, Whisk the yolks with sugar, vanilla sugar and a pinch of salt until frothy and stir in flour, curd and milk. Whisk the egg-whites until stiff and then fold in.
Pour the dough into the buttered tin and spread the cherries on top. Bake in the oven’s lower half for about 25 minutes.

Tip: you can also use sour cherries in a jar.

54
37
61.5
29
59.5
8.4