Summary

Ingredients

For the shortcrust pastry:

• 250 g flour
• 1 teaspoon Baking powder
• 100 g suar
• 100 g mararine
• 1 egg (s)
• 1 pinch (s) salt

For covering:

• 1 glass cherry (s), (imperial cherries), pitted

For the cast:

• 4 egg (s)
• 200 g cream
• 150 g sour cream
• 100 g suar
• 2 tablespoon cornstarch

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Instructions

1. Knead a dough from the ingredients for the shortcrust pastry. Roll out in a greased springform pan (28 cm) with a margin of 2-3 cm.
2. Spread the well-drained cherries on the shortcrust pastry base.
3. Beat the eggs with the sugar until frothy. Stir in the sour cream, sweet cream and cornstarch. Carefully pour the mixture into the cake pan.
4. Bake in a preheated oven at 180 ° top / bottom heat for about 60 minutes.