Cherrymill

Name: Cherrymill
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 Glasses (720 ml each; approx. 460 g) morello cherries; 5 Bread rolls from the previous day; 100 g Butter or margarine; 150 g Sugar; 1 package Vanillin sugar; 4 Eggs; 1 knife tip Cinnamon; 7-10 Tbsp peel of 1 untreated lemon; 1/8 l Milk; 500 g Low-fat curd; 100 g chopped almonds; 1/2 package Baking Powder; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp parchment paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

2 Glasses (720 ml each; approx. 460 g) morello cherries
5 Bread rolls from the previous day
100 g Butter or margarine
150 g Sugar
1 package Vanillin sugar
4 Eggs
1 knife tip Cinnamon
7-10 Tbsp peel of 1 untreated lemon
1/8 l Milk
500 g Low-fat curd
100 g chopped almonds
1/2 package Baking Powder
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp parchment paper

Directions

1
Drain the cherries on a sieve, collecting the juice. Cut the rolls into small cubes. Cream fat, sugar and vanilla sugar, add eggs bit by bit and beat until creamy.
2
Stir in cinnamon and lemon peel. Add milk, quark and almonds and stir in. Sieve baking powder onto the mixture and stir in. Put the rolls into the quark and egg mixture and fold in. Fill layers with the cherries into a greased casserole dish sprinkled with breadcrumbs.
3
Bake in the preheated oven (electric oven 200°C/ gas: level 3) for 50-60 minutes. Cover the casserole with parchment paper after half the baking time. Remove the cherry brandy from the oven and serve dusted with icing sugar.