Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Kirschmichel with Vanilla Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 35
  • Cook Time: 70
  • Total Time: 120

Ingredients

Scale

For the vanilla sauce

  • 2 cups (500ml) milk
  • 2–3 tbsp. sugar
  • pinch of salt
  • 1 vanilla bean pod
  • 1 1/2 tbsp. cornstarch
  • 1 egg yolk

For the Kirschmichel

  • 12.5 oz. (350g) morello cherries or sour cherries
  • 3–4 bread rolls from the day before (about 6.5 oz.)
  • 3/4 cup (180ml) milk
  • 3.5 oz. (100g) butter, at room temperature
  • 1/2 cup (100g) sugar
  • 3 eggs, divided
  • pinch of salt
  • 1/2 tsp. vanilla paste

Additional

  • bread crumbs for the tin
  • 1–2 tbsp. butter
  • 2 EL brown sugar
  • 2–3 tbsp. almonds, slivered
  • confectioner’s sugar for dusting

Instructions

  1. Start with the vanilla sauce by taking about 1/4 cup (60ml) of the milk to the side for later. Add the milk together with the sugar and salt to a saucepan. Slit the vanilla bean pod lengthwise and remove the seeds. Add both to the milk and warm up. Let the vanilla soak in the warm milk for about 10 minutes – the milk should be warm, not hot or boiling. Mix the milk you kept on the side with the cornstarch and egg yolk. Heat up the milk until it starts boiling, remove the vanilla bean pod, then add the cornstarch mixture while stirring constantly until the sauce starts to thicken and bubble. Remove from the heat and let cool down while stirring from time to time to prevent the sauce getting a skin.
  2. Preheat the oven to 350˚F (175°C). Dice the bread rolls and let soak in the milk for about 10 minutes – mix from time to time, so everything gets moist. Let the cherries drain. Set aside.
  3. Add the butter and sugar to a large bowl and mix until light and fluffy. Divide the eggs (set the egg whites aside) and add the egg yolks one after another, mixing well in between. Add the vanilla paste and mix in. Add the soaked bread and mix in – if you want the Kirschmichel to be chunky, do not stir much. Add the egg whites to a tall bowl and whisk with a pinch of salt until stiff peaks form, add to the bowl with the batter and carefully fold in.
  4. Grease a 9 inch (23cm) pie dish or any other baking pan of similar size and dust with the bread crumbs. Add some of the batter to the pie dish/pan and spread, add about half of the drained cherries on top, add some more of the batter, then cherries again and finish with a layer of batter. Bake for 50-55 minutes. Take out the Kirschmichel about 10 minutes before it is finished, add the butter, sugar and slivered almonds on top and finish baking. Take out and let cool down. Serve a bit warm or cold, dust with confectioner’s sugar and serve with the vanilla sauce.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 5

Find it online: https://baketotheroots.de/kirschmichel-with-vanilla-sauce/