A moist butter cake studded with fresh cherries and topped with streusel crumble, a beloved Liechtensteiner summer dessert using local fruit.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Preheat oven to 175 degrees. Cream softened butter and sugar with an electric mixer until light and fluffy, about four minutes.
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2
Add eggs one at a time, beating well after each addition. Mix in vanilla extract until combined.
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3
Fold in flour and baking powder alternately with milk until a smooth batter forms. Do not overmix.
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4
Pour batter into a greased and floured springform pan. Scatter pitted cherries evenly over the top, pressing slightly into batter.
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5
Make streusel by rubbing cold butter into flour and sugar with fingertips until crumbly. Sprinkle over the cherries.
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6
Bake for forty-five minutes until golden and a skewer comes out clean. Cool in pan ten minutes, then release and dust with powdered sugar.
Did You Know?
Cherry trees line many streets in Liechtensteiner villages, and neighbors often share their harvest to ensure everyone can bake Kirschtorte in season.
Chef's Notes
Equipment Tips
- springform pan
- mixing bowl
- electric mixer
Garnishing
powdered sugar, fresh cherries
Accompaniments
whipped cream, coffee
The Story Behind Kirschtorte
Kirschtorte celebrates the brief but glorious cherry season in the Rhine Valley, when trees across Liechtenstein burst with fruit in June and July. Home bakers compete informally to produce the best version, with recipes varying from family to family. The addition of streusel topping is distinctly Liechtensteiner, adding a buttery crunch that complements the juicy cherries. This cake embodies the principality's tradition of seasonal baking that follows the natural rhythms of the valley.
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