1. Reserve a little of the specified butter for greasing the dish; use the rest in the following steps. Bring the milk to the boil with the butter, vanilla sugar, lemon zest and a pinch of salt, then sprinkle in the semolina while stirring constantly and cook into a thick porridge; let cool until lukewarm.
2. Separate the eggs and stir the yolks one at a time into the semolina.
3. Whisk the whites with the granulated sugar until stiff and gently fold into the semolina in two batches.
4. Spread in a buttered ovenproof dish and bake in an oven preheated to 180 °C for 35-40 minutes until golden and puffed.
5. Meanwhile, bring the pitted sour cherries to the boil with a little water, the sugar and the cinnamon stick; mix the starch with a little cold water, stir it in and simmer for 1 minute.
6. Serve the bake immediately with the warm cherry compote - it sinks quickly.
Tip: If you don't open the oven during the first 25 minutes, the bake will rise beautifully.
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