Cherry Pancake with Rusk and Vanilla Sour Cream or Crème Fraiche

Rinse cherries and pluck stems. Pit with a cherry pitter. If using cherries from a jar, drain them into a sieve.

Grease a high ovenproof dish (diameter about 19 cm).

Combine sugar, milk, sour cream or crème fraiche, vanilla sugar, pudding powder and eggs in a wide-mouth mold. Using a mixer, gently mix at first on first speed, then 2-3 minutes on highest speed until everything is smooth and lump-free together. Preheat the oven to 175 degrees.

Pour the onions completely into the vanilla sour cream or crème fraiche milk, turning once to the other side. Leave in it for 1/2 minute at the most, so they don’t get too soft. Lift them out with a skimmer and place them close together in the gratin dish. Form the cherries in the gaps. Pour the vanilla milk over them and bake the casserole for 45-50 minutes, possibly covering it with parchment paper after half an hour so that it doesn’t get too brown. Remove from heat and dust with powdered sugar.

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