Ingredients
2 pcs. eggs
4 tbsp sugar
170g sugar
170g butter
1 piece peel (1 piece organic lemon (peel of it))
200g flour
400 ml milk
8 tbsp milk
1 pack of pudding powder
5 tbsp almond flakes
some powdered sugar
1 glass of sour cherry pickled
preparation
First, separate the eggs, beat the egg whites until stiff, while sprinkling in 2 tablespoons of sugar.
Now mix the butter, 170 g sugar and lemon peel until creamy, then stir in the egg yolks one after the other.
Stir in the flour and 5 tablespoons of milk alternately. Fold in egg whites.
Spread the dough into a springform pan lined with baking paper.
3 Mix the pudding powder with 2 tablespoons of sugar and 3-4 tablespoons of milk until smooth.
Bring the remaining milk to the boil, stir in the mixed pudding powder, bring to the boil again and cook for 1 minute.
Next, spread the pudding over the dough.
Spread the drained cherries on top.
Sprinkle with flaked almonds.
4 Bake at 175° (preheated) for approx. 1 hour.
Let cool down.
Sprinkle with powdered sugar before serving.
