Pawaru-Grahmata

№ 33VIII. nodaļa

Ķezberu karaša

Cherry and almond cake

  • Serves 8
  • about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Kesberu karrascha.

Modernizētslpp. 336 · PDF 350
8 porcijas

The book gives ¾ mārciņa of butter, 1 mārciņa of almonds, 2 or 3 small white rolls and 16 eggs, which converts to about 315 g butter, 420 g almonds and 16 eggs; sugar, spice and cherries are to taste. We've used a quarter.

Method

7 soļi
  1. Heat the oven to 175 °C (155 °C fan). Rub a 20 cm springform tin with cold butter, line the base with baking paper and dust the sides with breadcrumbs.
  2. Beat the butter for 3–4 minutes, until it is as soft and pale as whipped cream.
  3. Squeeze the bread lightly and crumble it. Add the almonds, bread, sugar, cinnamon and mace to the butter and mix.
  4. Beat the eggs well in a separate bowl and mix them in until smooth. The batter will be soft and runny.
  5. Add the cherries and fold them through two or three times only, then pour straight into the tin.
  6. Bake for 40–45 minutes, until golden and just firm in the middle; a skewer should come out with moist crumbs but no wet batter.
  7. Leave for 10 minutes, run a thin knife round the edge and release the tin. Serve warm or cold.

Notes

What the book says vs. what we added

the book beats ¾ mārciņa of washed butter as soft as cream, adds 1 mārciņa of finely pounded almonds, 2 or 3 small white rolls soaked in milk without their crust, sugar, cinnamon, mace or nutmeg, and 16 well-beaten eggs, then as many cherries as you like. It is not mixed any more but poured into a mould or tart pan, buttered with cold butter and dusted with crumbs, or better, lined with paper. When baked, the edge is loosened with a thin knife. Stoning the cherries, the sugar amount, the oven temperature and the times are ours.

Stones

the book only takes off the stalks, so its cherries keep their stones, which add a faint almond taste. Leave them in if you like, and warn your guests.

Texture

with so many eggs and no flour, the cake is soft and moist, somewhere between an almond cake and a clafoutis.

Cherries

ķezberes are sweet cherries. Sour cherries also work; add 20–30 g more sugar.

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