Sweet donut casserole

Ingredients for 4 servings:

• 6 cakes (doughnuts), stale
• 100 g butter
• 500 ml milk
• 2 eggs
• 1 pack of lemon flavor
• 500 g currants, red and black, fresh or frozen
• 2 packets of vanilla sugar
• 2 tbsp sugar
• 2 tbsp cinnamon
• 50 g almond flakes
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Using leftover doughnuts, also called pancakes or Berliners

Cut the stale doughnuts into 1 cm wide slices and place them in a shallow, wide bowl. Heat the milk with 50 g of butter until melted, then remove from the heat and let cool slightly. Stir in the lemon flavoring and eggs. Pour this mixture over the doughnuts and let them sit for about 30 minutes. The liquid should be completely absorbed. If the doughnuts are very large or dry, add a little more milk if necessary. Wash the prepared berries or let them thaw. Now grease a baking dish. Spread half of the doughnut slices on the bottom. Add the berries. If they are very sour, sprinkle 2 packets of vanilla sugar over them—it’s a matter of taste; you might find it too much. I didn’t add any more sugar because the doughnuts are sweet enough. Place the remaining doughnut slices on top of the berries and top with 50 g of butter flakes, sugar, cinnamon, and flaked almonds. Now bake the casserole at 180 degrees Celsius for about 35 minutes. Do a toothpick test.