Kirschenmichel II

Ingredients for 4 servings:

• 6 rolls, stale
• 100 g butter
• 100 g sugar
• 250 ml milk
• 1 lemon(s), peel
• 1 pinch of cinnamon
• 1 pinch of clove(s), ground
• 2 cl cherry brandy
• 50 g nuts, chopped
• 125 ml sour cream
• 3 eggs
• 300 g cherry(s), pitted
• some butter for the mold
• some breadcrumbs for the mold
• some sugar for sprinkling

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cherry cake upside down

Cut the rolls into cubes, whisk the milk with kirsch or brandy, pour over the bread cubes, and let them steep. Cream the butter until creamy, stir in half the sugar, grated lemon zest, cinnamon, and clove powder, then stir in the egg yolks. Add the cream and bread cubes, mix in the cherries and nuts, and finally fold in the sugar until stiff peaks form. Pour the mixture into a greased and breadcrumb-dusted baking dish, place in a preheated oven at medium heat, cover with aluminum foil, and bake for 25 minutes. Remove the foil; bake for another 20 minutes. Remove the Kirschenmichl from the oven, let it cool slightly, turn it out of the dish, and serve sprinkled with sugar.