A beautifully layered and festive dessert of fruit, liqueur, cake and vanilla sauce, served in a martini glass or champagne flute. Recipe courtesy of Chef Uta Schepers.
Ingredients
- 1 cup German red wine
- 1 cup orange juice
- 3 oz sugar
- 1 tsp orange zest
- 1/2 each cinnamon stick
- 2 leaves gelatin
- 1-1/2 lb sour cherries
For the Baumkuchen in Kirschwasser:
- 1-1/2 lb Baumkuchen
- 1 cup Kirschwasser
For the Vanilla Sauce:
- 2 cups Dr. Oetker Vanilla Sauce or different brand
Instructions
- In a large saucepan caramelize sugar. Deglaze with orange juice and red wine. Add orange zest and cinnamon stick and simmer for 5 minutes.
- Bloom gelatin in red wine or orange juice. Add gelatin to liquid and stir until dissolved. Add cherries, simmer for one more minute and set aside.
- Cut Baumkuchen in 3/4 inch slices. Place on a sheet pan and drizzle with Kirschwasser.
- Prepare vanilla sauce as instructed on package.
- Layer cherries in red wine jelly and marinated Baumkuchen in martini glass or champagne flute. Spoon vanilla sauce on top and garnish with cherry.
