Oven dumplings with cherries

Ingredients for 4 servings:

• 6 rolls (milk)
• 300 ml whipped cream
• 1 vanilla pod(s)
• 4 eggs, separated
• 3 tbsp sugar
• 100 g almond sticks
• 200 g cherry(s), from the jar
• 4 sprigs rosemary
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Drain the cherries and let them drain. Tear the milk rolls into pieces and pour the cream over them in a bowl. Let them soak for 5 minutes. Split the vanilla pod and scrape out the seeds. Add the vanilla seeds, sugar, half of the almonds and the egg yolk to the rolls and stir in with a wooden spoon. Beat the egg whites and a pinch of salt with the whisk of a hand mixer until stiff peaks form. Carefully fold the beaten egg whites into the roll mixture. Transfer the mixture to a greased baking dish (30 x 20 cm) and top with the cherries, the remaining almonds and the rosemary. Bake in a hot oven at 180°C (160°C fan-assisted) on a rack in the lower third for 50 minutes. Cover with aluminum foil after 35 minutes if necessary.