Cherry jockel: cut rolls into fine slices, pour milk and red wine. Leave to stand for approx. 30 min. Cream the soft butter with half of the sugar and gradually add the yolks. Finally, beat egg whites with the remaining sugar and mix all together with cinnamon, cherries and lemon zest into the soaked breadcrumbs.
Grease a conical cake pan with butter and sprinkle it with breadcrumbs. Pour in the finished mixture and bake at 180 degrees for about 50 minutes. Turn out the cherry pastry while it is still lukewarm and dust with powdered sugar.
Cinnamon cream: whip the cream with cinnamon and sugar and bring to the table with the freshly baked Kirschenmichel.
Have fun baking!
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