Julchenkuchen

For the dough
1 1/2 Julchen flour (200g)
2 teaspoons of baking soda
1/2 Julchen sugar (80g)
1 organic lemon
2 eggs
150g sour cream
3 tablespoons milk
200g sour cherries from the glass

For covering:
90g butter
90g sugar
100g hopped almond

Sift flour and baking powder and mix with the sugar. Rub the lemon peel and add. Add eggs, sour cream and milk and stir well. Fold in cherries. Grease a cake tin and fill in dough.

For the topping melt butter in the pot and add sugar with almonds until they are lightly roasted. Spread the mixture still hot on the dough and bake at 200 ° C top / bottom heat for 20-25 min.