Keschplotza

Ingredients for 4 servings:

• 8 rolls, stale
• 6 eggs
• 140 g butter
• 500 ml milk
• 200 g sugar
• 150 g almonds or walnuts
• 1 jar sour cherries, drained
• 1 tsp, heaped cinnamon
• 1 tbsp, heaped cocoa powder
• 1 packet of vanilla sugar
• some butter for the mold
• some breadcrumbs for the form
• powdered sugar for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 5 minutes

Cherry cake, using leftovers

Cut the rolls into small pieces (by hand or with a food processor), then soak them in the milk. Melt the butter and mix it vigorously with the eggs, sugar, vanilla sugar, almonds, cinnamon, and cocoa powder. Preheat the oven to 175°C (fan). Mix the soaked rolls with the egg and butter mixture, then fold in the sour cherries. Grease a springform pan with butter and line it with breadcrumbs. Pour the batter into the pan and bake for about 1 hour (you can check the doneness by piercing the dough with a knife or a skewer). After baking, turn the cake out onto a wire rack and let it cool briefly. Sprinkle with powdered sugar, if desired. Tip: The cake tastes best when eaten (still) warm and served with vanilla ice cream.