Heavenly casserole – cherry cake

Ingredients for 1 servings:

• 4 rolls
• ¼ liter of milk
• 8 eggs, separated
• 125 g butter, soft
• 175 g sugar
• 2 pinch(s) cinnamon
• 1 pinch of salt
• 125 g almond(s), ground
• 3 jars of morello cherries or sour cherries, drained
• 50 g almond flakes
• Butter for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

delicious cherry cake from the casserole dish

Soak the rolls in the milk and separate the eggs (the egg whites and yolks are used separately). Put the softened butter in a bowl (use a large bowl; you might have trouble with a smaller one later) and beat it with a hand mixer until fluffy. Then add 100g of sugar, the 2 pinches of cinnamon, the egg yolk, and the ground almonds. Mix everything together. Tear the soaked rolls into pieces (if they aren’t soft enough yet, just add a little more milk and wait) and add them to the batter. Mix everything together again – ideally on the highest speed of the mixer (since the torn rolls aren’t so small that they’re easy to mix). Now add a pinch of salt to the egg whites and beat until almost stiff peaks form. Then add 75g of sugar and continue beating until the mixture is firm enough to cut (that is, stiff enough that you can make a small foamy tower without it falling back). Next, first fold the drained cherries into the batter, then carefully fold in the beaten egg whites. Pour the batter into a greased baking dish and smooth it out. Sprinkle the flaked almonds on top. Bake this casserole cake in a preheated oven at 150°C for approximately 50-60 minutes.