INGREDIENTS :
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2 eggs
4 tablespoons sugar
170 g sugar
170 g butter
1 piece of peel (1 piece of organic lemon (zest)
200 g flour
400 ml milk
8 tablespoons milk
1 packet pudding powder
5 tablespoons flaked almonds
a little icing sugar
1 glass of sour cherries in brine
Preparation:

Separate 1 egg, beat the egg whites until stiff, add 2 tablespoons of sugar.
2 Beat the butter, 170 g of sugar and the lemon zest until fluffy, then add the egg yolks one after the other.
Stir in the flour and 5 tablespoons of milk alternately. Pour the mixture into a springform pan lined with baking paper.
3 Now mix the pudding powder with 2 tablespoons of sugar and 3-4 tablespoons of milk until smooth. Then bring the remaining milk to the boil, add the mixed pudding powder, bring back to the boil and cook for 1 minute.
Spread the pudding over the mixture. Distribute the drained cherries on top. Sprinkle with flaked almonds.
4 Bake at 175° (preheated) for about 1 hour. Leave to cool. Dust with icing sugar before serving. Enjoy!