Cherry Michel

Ingredients for 6 servings:

• 6 rolls
• 500 ml milk
• 30 g butter
• 60 g sugar
• 3 eggs, separated
• 1 tsp lemon(s), untreated, grated zest
• 800 g sweet cherries
• 20 g butter
• 1 tsp cinnamon
• 500 ml milk
• ½ pack of pudding powder, vanilla flavor
• 2 tbsp sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Kerscheplotzer

For Kirschenmichel, it’s best to use day-old rolls or white bread. Cut the rolls into finger-thick slices and place in a bowl. Then heat 1/2 liter of milk to lukewarm and pour over the rolls. Beat 30 g of butter with 60 g of sugar, the egg yolks, and grated lemon zest until light and fluffy. Add the egg yolk mixture to the soaked rolls and mix well. Now wash and pit the sweet cherries and mix them in. Beat the egg whites in a bowl that is as grease-free as possible using a clean whisk until stiff peaks and fold them in as well. Grease a baking dish with butter and pour in the roll mixture. Top with 20 g of butter flakes and sprinkle with cinnamon. Bake in a preheated oven at 200°C for about 45 minutes on the middle rack. In the meantime, bring 1/2 liter of milk to a boil. Mix the custard powder with the sugar and stir into the milk. Serve the vanilla sauce with the warm Kirschenmichel.