Put the milk with the sugar in a saucepan and heat. Stir the flour into the milk with a whisk and continue to cook and stir until a solid mass forms. Attention! Always stir vigorously, otherwise the dough will burn. Take the saucepan off the stove in good time and let the dough cool down a little. Separate the eggs. Beat the egg whites in an absolutely fat-free bowl with a hand mixer until stiff. Add the egg yolks to the dough and whip for at least 5 minutes - the longer you beat, the looser the cake will be later. Finally fold the egg whites under the lukewarm dough.
Pour the dough into a 24 or 26 cm springform pan and bake in the preheated oven at 200 ° C on the middle rack for 25 - 30 minutes. The dough can get higher than the edge of the springform pan during baking, that`s by design, nothing happens. After baking, the cake will collapse. Let cool for at least an hour (the cake base stays fresh for days and can also be frozen well)
Drain the cherries. Fill up the cherry juice with water to 450 ml and prepare the icing according to the instructions on the packet. Put the cherries in the warm cake glaze and distribute everything immediately on the cake.
Serve the completely cooled cake with whipped cream as desired.
Of course, you can also prepare the cake with any other fruit.
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