Juicy cherry mussel

Name: Juicy cherry mussel
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 4 Bread rolls from the previous day; 200 ml Milk; 50 g chopped almonds; 1 kg Sweet cherries, 4 eggs; 100 g + 1 tablespoon soft butter/margarine; 75 g + 2 tablespoons sugar; 7-10 Tbsp grated peel of 1 untreated; 7-10 Tbsp lemon, salt; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 5

4 Bread rolls from the previous day
200 ml Milk
50 g chopped almonds
1 kg Sweet cherries, 4 eggs
100 g + 1 tablespoon soft butter/margarine
75 g + 2 tablespoons sugar
7-10 Tbsp grated peel of 1 untreated
7-10 Tbsp lemon, salt
7-10 Tbsp Fat and breadcrumbs

Directions

1
Dice the buns. Pour milk over them and soak for about 30 minutes. Roast almonds without fat until golden brown
2
Wash, stalk and stone the cherries. Separate eggs. Cream 100 g fat and 75 g sugar. Stir in the egg yolks separately. Knead in the rolls, almonds and lemon zest. Beat egg white and 1 pinch of salt until stiff and fold in
3
Grease an oven dish and sprinkle with breadcrumbs. Layer cherries and dough alternately, end with dough. Sprinkle with 1 tablespoon of fat in flakes and 2 tablespoons of sugar. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 45 minutes, cover if necessary. Delicious with vanilla sauce
4
Drink: mineral water