6 med. eggs
3/4 c. sugar
1 c. rye bread crumbs
2 1/2 tbsp. unblanched ground almonds
1/2 glass red wine
1 tsp. cinnamon
3 tsp. baking powder
Grated lemon peel
1 can drained red sour cherries

Moisten bread crumbs with wine. Beat egg whites. Beat egg yolks with sugar until thick and creamy. Add cinnamon, lemon and baking powder to egg yolks mixture. Add bread crumbs, almonds. Carefully fold in egg whites.

Grease 10 inch springform pan, fill with batter. Sprinkle cherries on top and bake 45 minutes at 325 degrees. Cool, serve with whipped cream.