Clafoutis with cherries

Ingredients for 4 servings:

• 2 jars of morello cherries (375 g each), drained or fresh, pitted cherries
• 5 eggs, preferably fresh
• 100 g flour
• 100 g sugar
• 1 tsp vanilla sugar or some grated vanilla pod
• 4 tbsp milk
• 1 pinch of salt
• some fat for the mold
• optionally almond flakes for sprinkling
• powdered sugar for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

French cherry pudding. The dough is more biscuit-like, not so wet

Drain the cherries. Separate the eggs. Beat the egg whites until stiff peaks and set aside. Beat the egg yolks until light yellow, then add the salt, sugar, and vanilla extract and beat until frothy, dissolving the sugar. Add the flour and milk and mix well until smooth. Add the egg whites and fold in gently, preferably by hand with a whisk. Lightly grease a baking dish, arrange the drained cherries in it, and pour the batter over the batter. Sprinkle with flaked almonds (for a nice touch!), if desired. Bake in the oven at 180-200°C (top/bottom heat, gas mark 4) for about 30 minutes. Serve warm. Sprinkle with powdered sugar, if desired.