Cherry Cobbler – Cherry Cobbler

Remove the stones from the cherries. Heat the milk and let the sliced bread soak in it. Separate the eggs, whip the egg whites until stiff. Mix the soaked bread with the 2 tablespoons of sugar, the 2 tablespoons of flour, the egg yolks, the almond kernels and cinnamon to taste. Stir in the cherries and finally fold in the stiffly beaten egg whites. Butter a gratin dish, sprinkle with a little flour and sugar, pour in the mixture, cover with butter flakes and bake at 140 to 160 °C for 45 minutes. Of course you can also use cherries from a jar, but drain them well. And the one or other glass of cherry brandy in the quantity would cause disgusted head shaking among North Hessian traditionalists, but would certainly enrich the good taste of the casserole.

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