Coarsely crumble the rusks and mix with the cherries and wine.
In another baking bowl beat butter until creamy, add egg yolks and sugar and mix well.
Then add to the cherries form.
Beat the egg whites to snow and fold in.
Grease an ovenproof dish with butter, pour in the batter and bake for one hour over medium heat.
Sprinkle with vanilla sugar before serving.
In Rheinhessen the recipe is called “Kirschenmichel”, in the Palatinate ‘”Kerscheplotzer”, because the cherries are dropped into the dough (roiplotze).
Our tip: Use your favorite red wine for cooking!
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