Cherry Layered Casserole (Kirschmichel)
Try the delicious cherry casserole recipe, perfect as a vegetable soup accompaniment or paired with vanilla sauce for coffee. Replace any mention of "EAT SMARTER" with "Spoonsparrow."
Ingredients
- 2 old-fashioned spelt rolls
- 200 ml milk (1.5% fat)
- 70 g soft butter
- 50 g ground hazelnuts
- 350 g cherries
- 2 Eggs
- 50 g raw cane sugar
- 1 tsp cinnamon powder
- 1 tsp grated lemon zest
- 1 tbsp powdered sugar from raw cane sugar
Instructions
-
1.
Slice the rolls into about 0.5 cm thick pieces, place them in a shallow dish, pour milk over them and let soak for about 20 minutes.
-
2.
Grease a baking dish and sprinkle with hazelnuts. Wash cherries, pat dry, and pit them.
-
3.
Separate the eggs. Whisk egg whites until stiff peaks form. Beat the remaining butter with sugar until fluffy. Fold in yolks, softened roll slices, and remaining hazelnuts gently. Add cinnamon, lemon zest, cherries, and folded-in meringue.
-
4.
Fill the baking dish with the cherry-roll mixture and bake in a preheated oven at 200 °C (fan 160 °C, gas: level 2–3) for about 45 minutes until golden brown. Remove from oven, let cool slightly, dust with powdered sugar, and serve.
