Skilled Chefs

The International Jewish Cook Book: COFFEE CAKES (KUCHEN)

CHERRY CAKE

Line a cake-pan, which has been well-buttered, with a thin layer of kuchen dough. Stone two pounds of cherries and lay them on a sieve with a dish underneath to catch the juice. Sprinkle sugar over them and bake. In the meantime beat up four eggs with a cup of sugar, beat until light and add the cherry juice. Draw the kuchen to the oven door, pour this mixture over it and bake.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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