6 eggs
2 c. confectioners' sugar
1 tsp. cinnamon
2 tsp. lemon juice
Grated rind of 1 lemon
1 c. grated rye bread
2 c. well-drained canned cherries

TOPPING:

1/2 tsp. sugar
3/4 c. chopped nuts

Be sure cherries are pitted. Drain thoroughly. Beat egg yolks until light lemon color. Mix sugar, cinnamon, grated lemon rind and juice. Slowly beat into egg yolks. Beat in bread crumbs. Then fold in very stiffly beaten egg whites and last of all fold in nuts and cherries.

Butter a springform pan. Put mixture in pan lightly and top with a little sugar and chopped nuts. Bake at 325 degrees until done. Spread generously with whipped cream to serve.