Kirschenmichl

Ingredients for 4 servings:

• 6 rolls, stale
• 250 ml milk
• 100 g butter
• 100 g sugar
• some lemon zest
• 1 pinch of cinnamon powder
• 1 pinch of clove powder
• 1 shot of cherry brandy
• 125 g sour cream
• 3 eggs, separated
• 300 g cherries
• some butter for the mold
• n. B. Breadcrumbs for the mold
• n. B. Nuts, chopped for the shape

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

Remove the crusts from the rolls, cut them into cubes, and moisten them with the milk. Remove the stalks and pit the cherries. Cream the butter or margarine until light and fluffy, add half the sugar, the cinnamon powder, clove powder, and lemon zest. Beat well with the egg yolks until light and fluffy. Add the cream and mix the moistened bread cubes into the mixture. Beat the egg whites with the remaining sugar until stiff peaks form and carefully fold into the casserole mixture. Mix in the cherries. Grease the baking dish with butter, sprinkle with breadcrumbs, and sprinkle the base with the nuts. Pour in the mixture and bake in a preheated oven at 150°C (top/bottom heat) for about 45 minutes on the middle rack. Cover with foil for the first half of the baking time. Let the baking dish cool slightly, then turn out. Sprinkle the cherry milk with sugar and cut into portions.