Ingredients
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2 eggs
4 tbsp sugar
170 g sugar
170 g butter
1 tbsp peel (1 organic lemon (peel))
200 g flour
400 ml milk
8 tbsp milk
1 pack of pudding powder
5 tbsp almond flakes
some icing sugar
1 jar of sour cherries
Preparation
1 First, separate the eggs, beat the egg whites until stiff, adding 2 tbsp sugar.
2 Now stir 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 tbsp milk alternately. Fold in the beaten 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 let it cook for 1 minute.
Next, spread the pudding on the dough. Spread the drained cherries on top. Sprinkle with flaked almonds.
4 Bake at 175° (preheated) for approx. 1 hour. Allow to cool. Sprinkle with powdered sugar before serving.