John Myers
Ingredients for 4 servings:
- 300 g cherries, fresh or from the jar
- 6 rolls from the day before
- 200 ml milk
- 100 g butter
- 100 g sugar
- 3 eggs, separated
- ½ lemon(s), untreated, zest
- 1 pinch of cinnamon
- 50 g hazelnuts, ground
- 125 g sour cream
- 1 pinch of salt
- Butter for the mold
- Powdered sugar for dusting
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Pit and/or drain the cherries. Cut the crusts off the rolls. Cut the insides of the rolls into cubes and soak them in the milk. Preheat the oven to 200°C. Cream the butter with the sugar and egg yolks until fluffy. Stir in the lemon zest, cinnamon, and nuts. Squeeze the liquid from the rolls and fold them into the egg and butter mixture along with the sour cream. Beat the egg whites with a pinch of salt until stiff peaks form and fold them into the batter. Grease a baking dish with butter. Pour in half of the batter and arrange the cherries on top. Cover with the remaining batter. Bake the casserole in the preheated oven for approx. 40 minutes. Reduce the heat to 180°C after 30 minutes. Dust with powdered sugar and serve.
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