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.
- 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
Recipe courtesy of Uta Schepers, Special Projects Chef, Johnson and Wales University
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.