Cherry Corner

Dough: From 150gr. Flour, 1 tablespoon baking powder, 50gr. Sugar, 1 packet of vanilla sugar, 1 egg white and 100gr. Knead cold butter into a dough, wrap in cling film and put in the refrigerator. (The dough is enough for a 28cm springform pan, because it should be very thin) Cherry filling: Drain the cherries - collect the juice Cook a pudding out of 200ml cherry juice (without sugar!): Mix the 2 tablespoons of pudding powder in 6 tablespoons of cherry juice. Bring the rest of the cherry juice to the boil, add the pudding mixture and stir until it becomes thick. Stir in the cherries and rum and allow to cool. Piebald: The eggs separate 3 egg yolks (+ egg yolks from the dough), 60gr. Sugar and 50gr. Beat the butter until frothy. Cook a pudding from the 2 tablespoons of pudding powder and 250ml of milk (without sugar!). The pudding hot !!! Stir slowly into the egg, sugar and butter mixture. Beat the 3 egg whites until stiff and fold in. Preheat the oven to 180 °. Butter a springform pan and sprinkle with breadcrumbs. Spread the dough in the springform pan and do not press an edge. Evenly distribute the cherry filling on top. Then bake in the fan for 180 ° - 60 minutes. As soon as the surface becomes too dark, cover the cake with aluminum foil. The cake rises nicely when baked, but when it cools it gets significantly lower, that's the way it is.