ngredients for the cherry layer:

• 400 g of frozen cherries
• 50 g of corn starch
• 100 g of sugar
• 120ml of water

Procedure:

1. Combine all the ingredients in a pan, bring to the boil and leave to cook for a few minutes.
2. Allow the cover to cool in contact.

Ingredients for the pasta:

• 3 egg yolks
• A pinch of salt
• 80 g of icing sugar
• 80 g of butter
• 1 teaspoon vanilla extract
• 200 g of flour
• 1 teaspoon baking powder

Procedure:

1. Mix the egg yolks, salt and icing sugar. Add vanilla, butter, then mix.
2. Sift the flour through a sieve, knead the dough.
3. Separate a small portion to place in the freezer. Roll out the larger part according to the desired shape (I took 18 cm, but you can use a slightly larger shape).

1. Place the cherry filling on the dough.

Ingredients for the soufflé:

• 400 g of cream
• 40 g of corn starch
• 1 teaspoon vanilla extract

Procedure:

1. Mix all the above ingredients well.
2. 3 album
3. A pinch of salt
4. 0.5 teaspoon of lemon juice
5. 100 g of sugar or icing sugar
6. Beat until a stable consistency is obtained, adding sugar in portions.
7. Combine the two masses: egg whites and fresh cream.

1. Pour the mixture over the cherries.

Assembly:

1. Grate a piece of frozen dough on top.

1. Cook at 180 degrees for about 40 minutes.
2. Once cooled, the cake holds its shape well.