A traditional dessert with cherries, Schraps and soaked Weggli.
Ingredients:
- 500 g cherries, pitted
- 200 g Jakob’s Leckerly Schraps
- 2 white Weggli / milk rolls / Zopf
- 40 g butter
- 1 tbsp sugar
- 1 tsp vanilla sugar
- 5 egg yolks
- 1 dl cream
- 2 dl milk
- Lemon zest
- 5 egg whites, beaten stiff
Preparation: approx. 1 ½ hours
Recipe for: 4–6 people:
A traditional dessert with cherries, Schraps and soaked Weggli.
- Break the Weggli into small pieces and soak in milk and cream.
- Finely blend the soaked mixture and mix with the Schraps.
- Preheat oven to 200 °C.
- Beat sugar, vanilla sugar and egg yolks until frothy.
- Add melted butter and lemon zest.
- Gently fold in the Schraps-Weggli mixture.
- Carefully fold in the stiffly beaten egg whites.
- Pour into a buttered dish.
- Bake for 50 minutes at 200 °C.
Josy Nussbaumer is a dedicated top chef from Basel who has been one of the pioneers of regional cuisine since the 1980s. With creativity and heart, she advocates for authentic enjoyment.