Cherrymill

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash and stone the cherries. Dice bread and soak in 200 ml milk. Mix 100 g fat and 100 g sugar until creamy. Separate eggs. Stir in egg yolks one after the other. Stir in soaked bread.

2. 2

   Beat the egg whites and 1 pinch of salt until stiff with the whisk of the hand mixer. Fold in portion by portion. Grease an ovenproof casserole dish (approx. 1 1/4 litre capacity) and sprinkle with breadcrumbs. Layer dough and cherries alternately and finish with dough. Bake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-55 minutes. 10 minutes before the end of the baking time, add 25 g fat in flakes. Sprinkle with 25 g sugar. In the meantime, cut the vanilla pod lengthwise for the sauce. Scrape out the pulp. Bring 450 ml milk, vanilla pulp and pod, 30 g sugar and 1 pinch of salt to the boil. Remove from the stove. Whisk 50 ml milk, starch and egg yolk. Stir in egg and starch mixture very vigorously.

3. 3

   In the meantime, cut the vanilla pod lengthwise for the sauce. Scrape out the pulp. Bring 450 ml milk, vanilla pulp and pod, 30 g sugar and 1 pinch of salt to the boil. Remove from the stove. Whisk 50 ml milk, starch and egg yolk. Stir in egg and starch mixture very vigorously. Put the pot back on the hot stove. Bring to the boil 1 x very briefly with the remaining heat while stirring vigorously. As soon as bubbles form, remove from the heat immediately. Allow to cool while stirring. Remove from the oven and dust with icing sugar. Add vanilla sauce extra

4. 4

   Put the pot back on the hot stove. Bring to the boil 1 x very briefly with the remaining heat while stirring vigorously. As soon as bubbles form, remove from the heat immediately. Allow to cool while stirring. Remove from the oven and dust with icing sugar. Add vanilla sauce extra

5. 5

   With 6 people:

Nutrition Facts

KCAL
580 kcal

CARBS
66 g

FATS
28 g

PROTEINS
14 g