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 the mixture is soft, then add the egg yolks one after the other.
Alternately incorporate the flour and 5 tablespoons of milk. 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 the mixture is smooth. Then bring the remaining milk to the boil, add the mixed pudding powder, bring to the boil again and cook for 1 minute.
Spread the pudding on 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 powdered sugar before serving. Enjoy!
