Badischer Kirschenplotzer in Römertopf
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 roll (s), (no cheap rolls!)
- 0.5 liter ½ milk
- 50 g butter, (for reasin the Roman pot)
- 100 g butter
- 100 g suar
- 1 bag vanilla sugar
- 4 egg (s)
- 1 bag / s pudding powder, creamy flavor
- 250 g cherry (s), sweet (fresh!)
- 250 g cherry (s), sour (fresh!)
- 1 tablespoon raisins
- 2 cl rum
Print Recipe
Pin Recipe Instructions
- Water the Roman pot.
- Wash cherries, dry well.
- Cut the rolls from the day before into very thick slices and soak in milk.
- Pour the rum over the raisins and let it steep for a while.
- Mix butter (100g), sugar and vanilla sugar until foamy so that the sugar dissolves and then fold in the eggs. Mix in the pudding powder, the rolls and the poured off raisins.
- Empty the lower part of the Römertopf and grease it thickly with butter (50g). Put a layer of the breadcrumbs on top. Now spread a layer of mixed cherries (preferably pitted) on top and put another layer of bread on top. Please finish with a layer of bread.
- Close the Römertopf and put it on the lowest rail in the cold oven. The baking time is approx. 60 minutes at 200 degrees (O / U).
- Serve hot or cold, with or without vanilla sauce!
- Note:
- The second time you add the tip of a spoonful of cinnamon and clove to the bread roll pudding mixture and then find out which casserole variant you prefer.
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