Cherry Michel

Ingredients for 4 servings:

• 1 jar sour cherries
• Fat for the mold
• 200 g sour cream
• ¼ liter of milk
• 50 g sugar
• 1 packet of vanilla sugar
• 1 packet of vanilla pudding powder
• 3 eggs
• 12 rusks

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

with rusks and vanilla sour cream

Drain the cherries and let them drain. Grease an ovenproof dish. Place the sour cream, milk, sugar, vanilla sugar, pudding powder, and eggs in a mixing bowl. Using a hand mixer, mix first on the first speed, then for 2-3 minutes on the highest speed until smooth. Preheat oven: electric oven 175°C / fan oven 150°C / gas mark 2. Place the rusks completely in the vanilla sour cream and milk. If they are not completely submerged, turn them over briefly and, after a short time (so they don’t get too soft), remove them with a slotted spoon and place them one behind the other in the baking dish. Add the cherries between the gaps. Pour the vanilla sour cream and milk over them and bake the casserole for about 45 minutes. About halfway through the cooking time, cover with parchment paper (or the lid if using a Tupperware Ultra container) to prevent the Kirschenmichel from overbrowning. This will be a hit with babies and toddlers as soon as they are allowed to eat cow’s milk products. My 11-month-old son is absolutely crazy about it.