Kirschmichel According To Grandma’s Recipe
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 ml milk
- 5 rolls, stale
- 650 g cherry (s), fresh, frozen or from the lass
- 3 egg (s)
- 30 grams sugar
- 30 g vanilla suar
- 1 lemon zest
- 30 g mararine or butter
- 0.5 teaspoon ½ cinnamon
- Butter flakes
- 2 tablespoon almond flakes
Print Recipe
Pin Recipe Instructions
- There is a great recipe for a cherry cherry here. It`s another recipe from Grandma, like my beef roulades, only this time in sweet. Since it`s cherry time, I decided to make the Michel with fresh cherries, but frozen cherries are best in winter because they have more flavor.
- First, warm up the milk, but don`t bring it to the boil. Then cut the rolls into slices and put them in a bowl. As soon as the milk is warmed up, it is poured over the rolls, now and then press down a little and stir.
- While the rolls are brewing, the cherries are pitted or poured out of the glass. Now separate the eggs and beat the egg whites until stiff. Beat the three egg yolks with the sugar, vanilla sugar and lemon zest until frothy and then briefly stir in the cherries with the soaked rolls. Then fold in the egg whites and put everything in a greased baking dish, sprinkle with cinnamon and butter flakes and bake for 45 minutes at 200 ° C top / bottom heat.
- Freshly made vanilla sauce goes best with it. Ready-made vanilla sauce is also possible, of course.
- Have fun copying, Alex from Naturally Delicious.
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