Ingredients/Recipe: (1 cup = 250 ml)
Dough:
4 eggs
150 g sugar (3/4 cup)
90 ml oil (1/2 cup)
240 g flour (4/5 cup)
3 teaspoons baking powder
120 ml sparkling mineral water (1/2 cup) Baking
tray: 26 cm (10.2 inches)
Bake at 170 °C (338 F°) top and bottom heat for about 30 minutes
Drain a total of 500 g sour cherries. (2 cups)
Collect the juice.
For the cherry pudding:
300 ml cherry juice from the glass (1/4 cup)
25 g corn starch (1/5 cup)
1 – 2 tbsp sugar (to taste)

Smalto:
250 ml of lemon juice (from a bicchiere) or acqua
1 glass container for the torte (gelatin per torte) pink (11 g)
Zucchero a piacere
Riponet the ciliege torta in the refrigerator for 4 ore ore (or all the notes ).
Decorate with the remaining cream and the mandorla.
Buon appetito!
Ciao a tutti, se vi è piaciuta la ricetta lasciate un commento, grazie

1 tsp butter
70 g sliced ​​almonds (3/4 cup)
Cherry or strawberry jam
For the white cream:
200 g cream cheese (4/5 cup)
500 g whipped cream (approx. 34% fat)
50 g sugar (1/4 cup)
For the cherry cream:
The cooled cherry pudding
200 g mascarpone or cream cheese (4/5 cup)
Chill for 30 minutes.