Cherry and Pot Casserole

Rating: 3.40 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



A simple but delicious cake recipe:

Beat light butter until smooth. Gradually fold in the egg yolks. Cut open the vanilla bean, scrape out the pulp and stir into the egg yolk mixture together with the juice of one lemon, semolina, curd and peel. Season the mixture with liquid sweetener.

Rinse and dry the cherries, remove the pits and stir into the curd mixture. Whip egg whites with an electric mixer until stiff and gently stir in.

Pour the mixture into a greased baking dish and sprinkle with almond kernels. Place the dish on the oven rack in the preheated oven and bake at 180 °C for about half an hour.

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