Cherry Michel with sugar crust

Ingredients for 4 servings:

• 4 rolls, the day before
• 200 ml milk
• 50 g almond(s), chopped
• 2 jars of pitted morello cherries
• 4 eggs
• 100 g butter, soft
• 1 tbsp butter
• 75 g sugar
• 2 tbsp sugar
• Salt
• Fat and breadcrumbs for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Dice the rolls. Pour milk over them and soak for about 30 minutes. Roast the almonds. Drain the cherries well. Separate the eggs. Cream together 100g butter and 75g sugar. Stir in the egg yolks one at a time. Knead in the rolls, almonds, and cherries. Beat the egg whites and a pinch of salt until stiff peaks form. Fold into the roll mixture. Grease a baking dish and sprinkle with breadcrumbs. Spread the dough in the mixture. Sprinkle with 1 tablespoon of butter and 2 tablespoons of sugar. Bake in a preheated oven (electric oven: 175°C, fan oven: 150°C, gas mark 2) for about 45 minutes, covering towards the end if necessary. Serve with vanilla sauce.