Black Forest Upside-Down-Kuchen
Backen Sie diese Restaurant-würdigen Kuchen und bereiten Sie sich darauf vor, angebetet zu werden.
Quelle: Everyday Food, Januar / Februar 2010
Gesamtzeit
Vorbereitung
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Kochs Notizen
Wenn Sie keine Sauerkirschen finden, ersetzen Sie gefrorene Süßkirschen, aufgetaut und abgetropft, und verwenden Sie 1 Teelöffel frischen Zitronensaft anstelle des Kirschsaftes in Schritt 1.
Conner
27.04.2023 @ 17:44
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in German to English.
“Bake these restaurant-worthy cakes and get ready to be adored. Source: Everyday Food, January/February 2010 45 minutes 15 minutes 2 Total time Preparation Portions Ingredients 1/4 cup (1/2 stick) unsalted butter, room temperature 1/3 cup plus 3 tablespoons packed light brown sugar 1 1/2 cups drained sour cherries (1 teaspoon juice reserved) 1/3 cup all-purpose flour (scooped and leveled) 1/4 cup unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon coarse salt 1 large egg yolk 3 tablespoons whole milk 1/4 cup heavy cream 2 teaspoons rum Directions 1. Preheat oven to 350 degrees. Place 1 tablespoon butter, 1 tablespoon brown sugar, and 1/2 teaspoon cherry juice in the bottom of each of two 8-ounce ramekins. Microwave ramekins until butter and brown sugar are melted and bubbling, about 1 minute. Arrange cherries in a tightly packed layer on the bottom of each ramekin. 2. In a small bowl, whisk together flour, cocoa, baking powder, and salt. In another small bowl, stir together 2 tablespoons butter and 1/3 cup brown sugar with a wooden spoon until light and fluffy, about 3 minutes. Stir in egg yolk, then flour and milk. Divide batter between ramekins. 3. Place ramekins on a rimmed baking sheet. Bake until a toothpick inserted in the center of a cake comes out with just a few crumbs attached, about 30 minutes. Let cool on a wire rack for 20 minutes. Meanwhile, in a small bowl, beat cream, 1 tablespoon brown sugar, and rum until soft peaks form. Run a paring knife around the edge of each cake and invert onto a plate. Serve cakes with rum whipped cream. Cooks Notes If you cant find sour cherries, substitute thawed and drained frozen sweet cherries and use 1 teaspoon fresh lemon juice instead of the cherry juice in step 1.”