A great cake recipe for any occasion:
1. for the short pastry, quickly knead together flour, butter in sugar, flakes, egg yolks and a little salt until smooth. Wrap in plastic wrap and chill for min 30 min.
Preheat the electric oven to 175 degrees. Grease a cake springform pan (diameter 260 mm). 3.
On a floured surface, roll out the dough a little larger than the mold, line the cake pan with it and raise a rim.
To prepare the filling, separate the eggs. Whip the egg whites until stiff. Mix ricotta with egg yolks, sour sugar, whipped cream, vanilla sugar, a little grated lemon skin and cornstarch, season with juice of one lemon. Fold in the snow.
5. place the drained cherries on the short pastry base. Pour the ricotta mixture on top, bake in the oven for min. one hour on the second rack from the bottom (175° Celsius, gas mark 2). Then cool for 30 minutes in the switched-off oven. 6.
Heat the apricot jam, pass it through a sieve and spread it on the surface of the cake. Brown the almond flakes in a coated frying pan without fat. Sprinkle over the surface of the cake.