in Dessert Recipes

Cherry casserole

updated

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Ingredients for 4 servings:

  • ½ liter of milk
  • 6 rolls from the day before (can also be 3 or 4 days old)
  • 80 g butter
  • 100 g sugar
  • 4 eggs, separated
  • ½ tsp cinnamon
  • 2 glasses of cherries
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Cherry Michel

Heat the milk and slice the rolls thinly (it will be quite crumbly, but that’s okay!). Pour the milk over the rolls, cover, and let stand for about 1 hour, stirring 2-3 times, then set aside. Drain the cherries. Beat the egg whites until stiff peaks form and set aside. Beat the butter until fluffy, then alternately add the sugar, egg yolks, and cinnamon, beating until creamy. Gradually stir in the roll mixture. Then fold in the cherries and beaten egg whites. Pour the batter into a greased baking dish and bake in a preheated oven at 220°C for about 45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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