A great cake recipe for any occasion:
Put the butter in the pan together with 1/5 of the cake cubes, toast until golden and set aside.
Boil milk and pour over the remaining cake cubes, soak in about thirty minutes, mash lightly with a fork.
Mix liquid butter, raw sugar (1), hazelnuts, kirsch, egg yolks and cherries and mix with cake mixture.
Beat egg whites and salt until stiff, then add raw sugar (2) and continue beating briefly. Carefully fold into the cherry mixture with the toasted cake cubes.
Pour the mixture into a greased baking dish and bake in a heated oven at 180 °C for forty to fifty minutes in the lower half of the oven.
Before serving, sprinkle with powdered sugar and toasted, sliced almond kernels.
Add lightly sweetened whipped cream to the table.