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Kirschenmichel cherry cobbler

750 g sour cherries
8 day-old buns
40 g butter
750 ml milk
70 g sugar
1 tsp. lemon peel
3 eggs
1 pinch of salt

Kirschenmichel cherry cobbler

Take a trip back to your childhood indulgences:
this cherry cobbler recycles
yesterday’s buns in a tasty way.

Pour the cherries into a sieve, allow them to drain wall and, if necessary, pat them dry.
Pre-heat the oven to 200° C.
Cut the buns into slices and put them into a bowl.
Cut the butter into small pieces and set aside.
Insert the mixing attachment into the mixing container, add the rest of the ingredients and insert the transparent lid insert.
Set the timer to 2 min., mixing level 1.
Pour the egg-milk mixture over the buns and allow it to soak in.
Grease a casserole form and add the ingredients in layers: first the bread, then the cherries. Finish with layer of bread.
Pour the rest of the egg-milk mixture over the layers and dot with butter.
Bake the cobbler in the pre-heated oven for approx. 35 – 45 min. at 200° C (upper and lower heat, not convection).
15 min 50 min