Italian cherry cake

Ingredients for 1 servings:

• 300 g flour
• 150 g butter
• 1 egg(s)
• 1 pinch of salt
• 2 tbsp milk, optional
• 150 g sugar, optional
• Flour for the work surface
• 350 g cherries, fresh or from the jar
• 150 g sugar
• Cinnamon powder
• 200 ml cherry juice
• 3 tbsp, leveled cornstarch

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 55 minutes

Make a shortcrust pastry from the flour, butter, egg, and salt. (Add more milk and sugar if desired.) Shape the shortcrust pastry into a ball and wrap it in cling film. Then let it rest in the refrigerator for about 30 minutes. Drain the cherries and place them in a saucepan. Add the sugar and a pinch of cinnamon powder. Bring the mixture to a boil and simmer for about 10 minutes. Now add the cornstarch, stir briefly, and pour in the cherry juice. Bring back to a boil and stir until the mixture thickens and binds. Then let the cherry mixture cool. Roll out 2/3 of the dough on a floured surface and place it in a springform pan (26 cm). Raise one edge. Preheat the oven to 155 degrees Celsius (311 degrees Fahrenheit). Spread the thickened cherry mixture over the dough. Roll out the remaining dough, cut it into diamond shapes with a pastry wheel, and place it over the cherries. Bake the cake in the oven for about 35 minutes. Take it out and let it cool down.