ELLA CHRIESEPLOTZER

Preparation

Pour kirsch over 2 pounds of cherries and leave to stand for approx. 15 minutes. Beat 120g butter with 5 egg yolks and 150g sugar until fluffy, then add 6 stale rolls doused with hot milk. Add 1 tablespoon of cinnamon, 2-3 tablespoons of kirsch and finally fold the stiff egg whites of 5 egg whites into the mixture. Sprinkle the baking tray with baking flour and pour the mixture on top. Finally, spread the tipsy cherries on top. Bake at 200 degrees (top and bottom heat) for 1 hour.