Dough:
3 eggs
100 g sugar
120 g butter
40 g grinded almonds
20 g vanilla sugar
1 teaspoon baking powder
1 teaspoon rum
Filling:
200 g Jerte cherries
1 glass milk
2 egg yolks
50 g sugar
1 tablespoon corn flour

Dough:
Melt 100 g butter in a pot and leave to cool. Mix in a bowl the flour, the grinded almond and the baking powder. In another bowl, beat two eggs the sugars and add the melted butter, the flour and the rum. Mix and leave to set for 15 minutes. Preheat the oven at 210°C. Halve the dough, grease generously a 21 cm diametre mould. Put half the dough and smooth with the spatula. Cover the dough bottom with confectionist cream until 2 cm from the ledge. Put the boned cherries on the cream. Put the rest of the dough in a cloth strainer with an even nozzle and cover the dough base and the cream with cherries. Paint the top surface with whipped egg and cook in the oven for about 40 minutes.
Cream:
Beat the yolks and the sugar in a bowl. Dissolve the corn flour in 2 tablepoons cold milk and add the egg yolks. Add the remaining boiling milk and simmer until thick. Allow to cool. In order to remove the cake from its mould/s, the cream should not touch the mould walls.