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Mirabelle Cake

1. Separate the egg-white from the yolks, then put the yolks and the caster sugar into a bowl.

2. Use a whisk to beat the mixture, add in the mirabelle liqueur.

3. Sieve the flour, add the egg-white and the baking powder and work into a smooth dough.

4. Beat lightly in the cream cheeses one by one, then beat the egg-white until stiff.

5. Carefully add the first mixture to the second, let in the ingredients without beating.

6. Preheat the oven to a moderate temperature.

7. Grease the tin with the butter and pour in the dough.

8. Drain the mirabelles, put them on a tray and cook for 60 minutes.

9. Serve the cake warm or cold.


Source: Comité Régional du Tourisme de Lorraine


  • 250 g of flour
  • 10 petit Suisse cream pieces of cheese
  • 4 eggs
  • 200 g caster sugar
  • 1 sachet of baking powder
  • 1 small glass of Mirabelle liqueur or, if unavailable, kirsch
  • 1 tin of mirabelles in syrup
  • 20 g of butter for the cake tin

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