Summary

Ingredients

• 600 g sour cherries, pitted, drained
• 30 ml kirsch or lemon juice
• 0.5 ½ lemon (s), untreated, the grated zest
• 250 g bread (rye bread), stale, cut into cubes
• 250 ml milk, lukewarm
• 125 g almond (s), round
• 4 egg yolks
• 4 egg whites
• 1 pinch (s) salt
• 125 g butter, soft
• 125 g cane suar
• Butter, for greasing the baking dish
• powdered sugar

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Instructions

1. In a bowl, combine the sour cherries with 30 ml kirsch or lemon juice. Let steep for 15 minutes while preparing the other components.
2. Soak the rye bread cubes in 250 ml lukewarm milk for 1 hour, stirring occasionally, until the mixture becomes a homogeneous paste.
3. In a separate bowl, beat together the 4 egg yolks, 125 g sugar, and 125 g soft butter for 2-3 minutes until pale and foamy.
4. Fold the almonds, lemon zest, and bread mixture into the egg yolk mixture until just combined.
5. In another bowl, beat the 4 egg whites with a pinch of salt for 3-4 minutes until stiff peaks form.
6. Gently fold the egg white mixture into the bread mixture until just combined (do not overmix).
7. Butter a baking dish generously. Layer the marinated cherries in the bottom, then spread the bread mixture evenly over the top.
8. Bake at 180°C (356°F) for 40 minutes until the top is golden brown and the center is set.
9. Remove from the oven and dust with powdered sugar. Serve warm.