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. The recipe lies between the French clafoutis (an omelette-like casserole with frothy eggs) and the German stake (through the leftover bread) - everyone can choose the name that suits them best.
2. Pour a little kirsch over the cherries and let them steep. Soak the bread cubes (of course all other types of bread are also possible - but I prefer the sour rye bread) in the milk for about an hour, then mix with the milk to a homogeneous mass.
3. Mix the egg yolks with the sugar and butter until foamy, fold in the almonds, lemon zest and the porridge.
4. Beat the egg white with the pinch of salt until stiff and fold into the bread-egg-butter mixture.
5. First layer the cherries in a buttered casserole dish and then the bread mixture. Bake at 180 ° C for about 40 minutes. Sprinkle with a little powdered sugar while it is still lukewarm.
6. Tastes lukewarm best - with a little whipped cream or a dollop of frozen yoghurt, then it is enough as a dessert for 6-8 people.