Clean, dry and bone the
cherries. Put in a bowl and sprinkle with Jerte
cherry brandy. Boil the milk with the lemon skin. Mix the yolks, the sugar and the corn flour in a bowl. Pour on the boiling milk, mix well and simmer until the cream thickens. Put in a bowl and leave to cool stirring sometimes. Spread half of the puff pastry forming a rectangle. Cover with half of the cold cream, leaving a 1 cm frame. Drain the
cherries, put on the cream and cover with the rest of the cream. Cover with another puff pastry sheet, wet the edges of both doughs and press lightly so that they get sticked. Pierce the surface with a fork, paint with egg and sprinkle the minced almonds. Cook in the oven, preheated to 180ºC, for about 1 hour. Serve warm, sprinkled with icing-sugar.
