Cherry Michel according to Grandma's recipe

Ingredients for 1 servings:

• 400 ml milk
• 5 rolls, stale
• 650 g cherries, fresh, frozen or from the jar
• 3 eggs
• 30 g sugar
• 30 g vanilla sugar
• 1 lemon zest
• 30 g margarine or butter
• ½ tsp cinnamon
• e.g. butter flakes
• 2 tbsp almond flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Here’s a great recipe for a Kirschmichel (cherry roll). It’s another one from Grandma, like my beef roulades, only this time sweet. Since it’s cherry season, I decided to make the roll with fresh cherries, but frozen cherries work best in winter because they have more flavor. First, warm the milk, but don’t let it boil. Then slice the rolls and place them in a bowl. Once the milk is warm, pour it over the rolls, pressing down on the rolls every now and then and stirring. While the rolls are resting, pit the cherries or drain them from the jar. Now separate the eggs and beat the egg whites until stiff. Beat the three egg yolks with the sugar, vanilla sugar, and lemon zest until frothy, then briefly stir in the cherries and the soaked rolls. Then fold in the beaten egg whites and pour everything into a greased baking dish, sprinkle with cinnamon and flakes of butter, and bake for 45 minutes at 200°C (top/bottom heat). Freshly made vanilla sauce goes best with this recipe. Of course, you can also use ready-made vanilla sauce. Have fun making it, Alex from NatürlichLecker.