John Myers
Ingredients for 4 servings:
- 15 slices of rusk
- 1 jar of morello cherries (720 ml)
- 150 g sour cream
- 2 eggs
- 80 g sugar
- 100 ml milk
- 1 packet of vanilla sugar
- 1 tbsp powdered sugar
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes
Preheat the oven to 200°C (top/bottom heat, fan: 180°C). Place the morello cherries in a sieve and drain well. Line the bottom of a baking dish (approx. 20 x 30 cm) with 7 slices of rusk. Mix together the sour cream, eggs, milk, sugar, and vanilla sugar. Pour half of the sour cream over the rusk in the dish. Spread 2/3 of the cherries on top. Layer the remaining rusk in the dish in a shingle-like layer and pour over the remaining sour cream. Distribute the remaining cherries in the gaps. Bake on the bottom rack for approx. 50 minutes. If the surface gets too dark, cover with aluminum foil. Dust the Kirschmichel with powdered sugar and serve while still hot.
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