Preheat the oven to 180 °C. Grease a baking dish of about 24 cm with 5 g butter and dust it with 10 g sugar. Rinse, dry and pit the cherries and spread them in the dish in one layer.

Ingredients

• 500 gCherries, sweet, raw
• 200 gEgg, whole, raw, fresh
• 100 gSugars, granulated
• 1 gSalt, table
• 80 gWheat flour, white, all-purpose, unenriched
• 350 gMilk, whole, 3.25% milkfat, with added vitamin D
• 15 gButter, without salt
• 10 gSugars, powdered
• 5 gButter, without salt editorial addition
• 10 gSugars, granulated editorial addition

Method

1. Preheat the oven to 180 °C. Grease a baking dish of about 24 cm with 5 g butter and dust it with 10 g sugar. Rinse, dry and pit the cherries and spread them in the dish in one layer.
2. In a bowl whisk 4 eggs with 100 g sugar and 1 g salt, sift in 80 g flour and whisk until smooth. Gradually stir in 350 g milk and 15 g melted butter to make a thin, pancake-like batter.
3. Pour the batter over the cherries and bake for 40 minutes at 180 °C until puffed, golden at the edges and only slightly wobbly in the centre.
4. Let cool for 15 minutes (it will sink), dust with 10 g icing sugar and cut into 6 pieces.