Ingredients:

150 g flour, (type 405)
1 teaspoon baking powder
200 g sugar
100 g almond(s), sliced
125 g butter or margarine
125 g sugar
5 egg(s)
1 jar of sour cherries
500 ml cream
2 packages. Cream stiffener
1 package. Pudding, vanilla
possibly sugar to sweeten the cream

Preparation:

First, 125 g sugar, 4 egg yolks, butter and 1 whole egg until fluffy. Then divide the dough between 2 baking dishes (I also take a 26 cm and a 28 cm baking dish) or save half of the dough and bake in a 2nd operation.

4 Now beat egg whites until stiff and sift in 200 grams of sugar. Spread half of the egg white mixture on the dough and sprinkle with half of the almonds.

Now bake both bases at approx. 160 °C for approx. 25-30 min.

Next, divide one base (the smaller baking pan for me) into approx. 12 pieces immediately after baking (press through with a sharp knife) and leave aside.

Place a cake ring around the large base.

Then drain the sour cherry juice and fill up to about 400 to 450 ml with water.Heat and you also have to stir in the stirred pudding powder – when it thickens, remove from heat and add the sour cherries. Let cool briefly and spread on the bottom.Whip the cream until stiff and spread on the cherries.

Now spread the 12 pieces of cake on top.

Tips:
Do not worry if the bottom appears very thin when spreading, through the egg white_mass and almonds create great floors! Since this upper mold is smaller with me, the all 12 pieces have nice space. The separating of the bottom after baking is important so that and now when cutting for later the cream is not pressed out.

As a last you can also squirt the cream on the cherries – looks very pretty.