The name Koch (actually Koche) comes from Austrian. It refers to a sweet Frankfurter-style casserole. The Kaiserkoch with apricot mousse is exceptionally tasty. By the way, in Austria apricots are called apricots. How to make the casserole:
Peel the crust from the rolls. Put them in a suitable bowl, pour milk over them and let them soften. Cream butter with sugar and salt in a baking bowl. Gradually add the egg yolks and lemon zest. Squeeze out the breadcrumbs, pass through a sieve and mix with the grated almond kernels to make the dough.
Whip egg whites (I) in a baking bowl until stiff and fold in.
Grease a gratin dish with butter, sprinkle with breadcrumbs and pour in half of the batter. Spread drained cherries evenly on top (save juice). Pour in the rest of the dough. Place in the heated oven on the middle shelf.
Baking time: half an hour
Electric stove: 220 degrees
Gas stove: level 5
In the meantime, for the apricot mousse, spread the fruit through a sieve into a large enough bowl. Mix with egg whites (Ii) and the powdered sugar. Beat with a whisk or electric beater until stiff. Beat remaining egg whites (Iii) until stiff and fold in.
Remove from heat. Spread foam on top and bake repeatedly.
Baking time: 5 min.
Electric stove: 240 degrees
Gas stove: level 6
Remove from the stove. Bring to the table hot. Return
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