Cherry casserole

Ingredients for 1 servings:

• 65 g butter
• 50 g sugar, for butter
• 1 packet of vanilla sugar
• 4 egg yolks
• 6 rolls, from the day before
• 250 g milk
• 4 egg whites
• 50 g sugar, for protein
• 1 tbsp semolina
• 500 g sour cherries
• 20 g flour, for cherries
• 20 g butter, for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

from great-grandmother’s recipe book

Cut the rolls into slices and pour boiling milk over them. Cream the butter with sugar and vanilla until fluffy. Gradually add the egg yolks. Stir in the semolina. Fold in the soaked rolls. Carefully add the beaten egg whites. The cherries, which have been pitted and lightly dusted with flour, are gently folded into the mixture. Transfer the mixture to the buttered baking dish. Drain the cherries well from the jar, reserving the juice. Bake at around 180°C for around 45 minutes. Dust with icing sugar and serve with cherry juice.