Saturday, June 5, 2010
In the picture at the top shows the Rumtopf, below the Cheesecake and Strawberry-Cherry with Redwine marmelade.
Hier nur kurz ein bild mit meinen Wochenends Freuden...endlich habe ich die Zeit gefunden einen Rumtopf anzusetzen. Noch mal eine Ladung Konfitüre gemacht (Erbeer-Kirsch mit Rotwein) einen leckeren Käsekuchen gebacken - er ist ne Kalorienbombe schmeckt aber sooooo lecker!
I'll do this in English since it is more common to find German recipes. Use 1 large stoneware container with lid or a large glass cookie jar would work also (at least 5 L )
I start with about 400gr Strawberries and about 100 gr. Cherries, 500 gr. sugar and 1 bottle (0.7 l) of 54% Rum (can be stronger). Wash the fruit, cut strawberries in half, pit the cherries and put all in container. Cover with sugar and soak for about 1 hour. Then pour the rum over all making sure it covers all the fruit. Cover tightly with lid or cling wrap and put in cool dark place (fridge is ok) Add more fruit as the season goes on but use less sugar, 1 part fruit to 1/2 sugar (or less) and of course add more rum to cover. Stir to every now and then and cover tightly after. Good fruit to add are peaches, apricots, pears, pineapple, plums. Four weeks after the last fruit was added (around October) you can add some cinnamon stick and more rum and let sit for another two weeks. Around Thanks Giving the Rumtopf should be ready. Remember the fruit contains more alcohol then the liquid. Tastes great over vanilla ice cream or with pound cake, or all by itself :)
1/2 C ground pecans
1/2 C ground walnuts
1.5 C almond flour
3 tbsp butter or margarine melted
24 OZ cream cheese
1 C sugar
2 tsp Vanilla
3 tsp fresh lemon juice
16 oz sour cream
Preheat oven to 325, grease a 10 inch flat bottom spring form pan.
Bake on a cookie sheet in case of spills. Bake at 325 degrees for 75 to 90 min on center rack. Let cake cool in oven with door slightly open.
Mix crust ingredients together and press onto the bottom of the spring form and slightly up the sides.
Beat eggs (room temperature) and cream cheese together until fluffy, add sugar, vanilla and lemon juice. Mix in sour cream and pour into spring form.Place on cookie sheet and bake for about 75 to 90 min.
The cake will be slightly browned and over the top of the spring form, it will "sink" in while cooling in the oven for about 1 hour. Cut along the sides, but leave in the form and refrigerate. When completely cold cut along the side again and remove from spring form.