Pumpernickel Cherry Cakes with Beetroot Sauce and Sour Cherries

3.71
★★★★☆
(63 votes)
Total Time Icon
Total time: 45 min
Preparation Time Icon
Prep time: 20 min
Cooking Time Icon
Cook time: 25 min
Yield Icon
Enough for 4 people

🍓 Ingredients


🍽 Instructions

For the sauce, mix buttermilk or creamy natural yogurt with turnip greens and season with lemon juice. For the tartlets, mix the butter and 50 g of sugar.

Gradually stir in the egg yolks, then add the sponge cake crumbs, finely crushed pumpernickel, grated couverture and the cherry brandy.

Whip the egg whites with 50 g sugar and fold into the batter.


Place 4 buttered and sugared ramekins in a roasting pan filled with water, fill halfway with the batter, add four to six cherries and then fill up with batter. Bake in the oven at 180°C for 25-30 minutes, adding a little water to the dish in between if necessary. Boil down the remaining cherries with juice and some cornstarch.

Turn the tartlets out onto a small buttermilk sauce layer, dust with powdered sugar, surround with some cherries and cherry sauce and garnish with mint.


📊 Nutrition Facts

Nutritional values per serving:

Proteins
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Carbs
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Fats
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📝 Recipe Overview


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