Wash the cherry and remove the seeds, disassemble into halves. Divide the eggs into yolks and squirrels. Put the whites in the refrigerator, and grind the yolks with half the sugar. Then add the melted butter a little chilled. Stir and add slaked soda with vinegar.
Add flour to the yolks and knead the dough. The dough should be soft, but at the same time keep in shape.
About 1/5 of the dough should be wrapped in cling film and put in the freezer for about 10 minutes, later we will make a sprinkle for the cake from this dough. Roll out the rest of the dough and put it into the baking dish by making sides.
Beat the chilled proteins with the remaining sugar until stable.
Sprinkle the cherries a little with flour and put on the dough. Then cover with whipped protein and smooth evenly.
On top of the protein, grate the chilled dough from the freezer on a coarse grater. Bake the cake at 180 degrees 25 minutes or until the top becomes rosy. Before you remove the cake from the mold, you need to cool it.
The cherry pie is tender, sandy with a light airy protein layer. The most important ingredient on which the taste of the whole pie depends is the cherry, so choose a sweet and high-quality one. Such a cake will be even tastier the next day, serve sliced into pieces with a ball of ice cream.