Cherry Sickle

Rinse the Roman casserole with cold water, otherwise the casserole will draw too much water. Cut the rolls into thin slices and lay half of them on the bottom of the pan. Mix the curd with 2/3 of the sugar, half of the eggs and the lemon zest. Fill the quantity into the Roman pot. Rinse and pit the cherries (drain the cherries from the jar well) and fill them into the Roman pot as well. Place the remaining bun slices on top. Mix the milk with the remaining egg, sweeten with the remaining sugar and pour over the bread slices. Make sure that all the bread is well moistened. Sprinkle the cinnamon sugar on top. Close the Roman pot and put it in the cold oven. Cook at 200 degrees for about 1 and a quarter hours. If you use cherries from a jar, you can heat the juice, thicken it with a little bit of cornstarch and offer it as a sauce to the cherry michel. Otherwise, a wine foam sauce goes well with it.

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