en de it
kirschtoertchen-jaegerhof

Jägerhof cherry cakes

A recipe for tasty cherry cakes

Preparation

Beat together the butter, sugar and vanilla sugar until creamy. Gradually add the eggs. Mix the flour with the hazelnuts, baking powder and cinnamon and fold into the butter and egg mixture. Carefully stir in the milk. Put the mixture in 4 greased heatproof molds. Press the stoned cherries into the mixture and bake for about 20 minutes in an oven preheated to 160 °C. Put the cherry cakes on plates while still warm; garnish with mint and powdered sugar. Serve with fresh cherries and vanilla ice cream.

Beer recommendation
We recommend the variety Heller Bock

Wine recommendation
We recommend Moscato giallo passito.

Ingredients for

2 people
4 people
8 people
50 g South Tyrolean cherries, halved and stoned
25 g butter
40 g sugar
½ sachet vanilla sugar
1 free range egg from South Tyrol
1 egg yolk
20 g flour
5 g hazelnuts, ground
½ pinch baking powder
½ pinch cinnamon
40 ml milk South Tyrol

Other
Powdered sugar
Mint
South Tyrolean cherries
2 scoops of vanilla ice cream
100 g South Tyrolean cherries, halved and stoned
50 g butter
75 g sugar
1 sachet vanilla sugar
1 free range egg from South Tyrol
1 egg yolk
40 g flour
10 g hazelnuts, ground
1 pinch baking powder
1 pinch cinnamon
75 ml milk South Tyrol

Other
Powdered sugar
Mint
South Tyrolean cherries
4 scoops of vanilla ice cream
200 g South Tyrolean cherries, halved and stoned
100 g butter
150 g sugar
2 sachets vanilla sugar
2 free range eggs from South Tyrol
2 egg yolks
80 g flour
20 g hazelnuts, ground
2 pinch baking powder
2 pinch cinnamon
150 ml milk from South Tyrol

Other
Powdered sugar
Mint
South Tyrolean cherries
8 scoops of vanilla ice cream
jaegerhof
This recipe comes from
Augscheller family
Valtina 80, 39015 Valtina/San Leonardo in Passiria