Ingredients

2 eggs
4 tablespoons sugar
170 g sugar
170 g butter
1 peel (1 organic lemon (peel))
200 g flour
400 ml milk
8 tablespoons milk
1 package pudding powder
5 tablespoons almond flakes
some powdered sugar
1 jar of sour cherries

preparation

1 First, separate the eggs, beat the egg whites until stiff, adding 2 tablespoons of sugar.

2 Now mix the butter, 170 g sugar and lemon zest until creamy, then stir in the egg yolks one after the other.

Stir in the flour and 5 tablespoons of milk alternately. Fold in the beaten egg whites. Spread the dough into a springform pan lined with baking paper.

Try also:

3 Mix 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 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 icing sugar before serving.

Bon appetit