Zubereitung

1. 1

   Cut the rolls into small cubes, put them into a bowl and pour the milk over them. Leave everything to soak until the cubes are soft.

2. 2

   Separate the eggs. Beat the softened butter or margarine with the sugar and the egg yolks until fluffy.

3. 3

   Stir in the soaked rolls, the cinnamon, the salt and the ground almonds until the mixture is even.

4. 4

   Whisk the egg whites until stiff and fold them lightly into the mixture.

5. 5

   Fold in the drained sour cherries carefully, so that the mixture does not turn marbled with red.

6. 6

   Preheat the oven to 180 °C top and bottom heat. Grease an ovenproof dish and coat it with the breadcrumbs.

7. 7

   Fill in the mixture, smooth the top and bake it on the middle shelf until the pudding is golden brown and firm in the middle.

8. 8

   Leave the Kirschenmichel to rest briefly and serve it warm, dusted with the icing sugar.