A cake recipe for all foodies:
Rinse, stem and atrop cherries. Cut rolls into fine slices and pour the milk. Stand for 30 minutes.
The rolls should be well soaked, so mix them once.
Beat cinnamon, butter, sugar, vanilla sugar and yolks until creamy. Press the bun slices very lightly and perhaps pour off excess milk. Pluck bun slices if they have not yet crumbled. Mix egg cream and almond kernels into bun mixture, then stir in cherries (do not pit!). Whip egg whites with a small pinch of salt until stiff and gently fold in.
Grease cake springform pan, line with parchment paper. Pour the cherry mixture into the mold and smooth the surface. Alternatively, you can also use a gratin dish.
Bake at 180 degrees /gas mark 3 for 45 to max. 60 min. until brown. Cool the cake and let it cool for a few hours.
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