2 eggs, divided
1 ts lemon juice
3 tb sugar, including 1 tb vanilla sugar
250 g plain yogurt
150 g flour
1 pinch of salt
1 pinch of baking soda
about 2-3 tb milk
750 g cherries, pitted
Beat the egg whites with salt until soft peaks are formed. Combine egg yolks, yoghurt, sugar and lemon juice. Whisk until smooth. Mix flour and baking soda and whisk into egg mixture. Add some milk if the batter is too thick. Carefully fold in the beaten egg whites. Pour the batter into a greased casserole pan (24 cm diameter) and add the cherries. Bake in preheated oven at 185 deg C for about 35-40 minutes until golden brown. Let the clafoutis rest for some minutes before sprinkling with powdered sugar and serve.