Tyrolean cherry tubs

Ingredients for 2 servings:

• 250 g cherry(s) without stones, in a jar
• Butter for the mold
• 1 tbsp breadcrumbs
• 3 rolls
• 130 ml milk
• 2 eggs, size M
• 1 pinch of salt
• 30 g butter
• 45 g icing sugar
• n. B. Butter flakes
• n. B. sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Dessert according to ancient tradition

Drain the cherries in a colander. Grease a baking dish with butter and sprinkle with breadcrumbs. Cut the halved rolls into thin slices, place in a bowl, and drizzle with the milk. Preheat the oven to 200°C (top/bottom heat). Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Cream the butter and sugar, then add the egg yolks one at a time and beat until fluffy. Mix in the bread, then the cherries and the egg whites. Transfer this mixture to the baking dish, place a few knobs of butter on top, and bake for 30 minutes on the middle shelf. Sprinkle with sugar and serve on plates.