Baden Kerscheplotzer

Cut the rolls into 5 mm thick slices, divide them once or twice, pour the hot milk over them and let them swell. Rinse the cherries, dab them dry and remove the stalks, do not remove the pits. Cream the butter, gradually adding the cinnamon, sugar, egg yolks, lemon zest and perhaps cherry brandy. Once the sugar is dissolved, mix the almond kernels and roll mixture into the batter. Preheat the oven to 200 degrees. Whip the egg whites with salt until firm, fold in the casserole mixture in batches, then fold in the cherries. Grease a large gratin dish and sprinkle with breadcrumbs. Pour in the kerscheplotzer and smooth the surface. Now top with a few flakes of butter. Immediately place on the bottom rack of the hot oven and bake for 70 to 80 minutes. Dust with powdered sugar and serve hot or slightly cooled.

The Baden region is famous for its good cherries and for its cherry recipes. These include Black Forest cake, kirsch and, last but not least, kirsch or kerscheplotzer, which in other regions is usually called kirsch(en) michl.

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