Kirschmarmelade:
500 g Kirschen (gefroren)
70 g Maisstärke
150 g Zucker
150 ml Wasser
Teig:
3 Eigelb
1 Prise Salz
80 g Puderzucker
80 g geschmolzene Butter
1 Teelöffel Vanilleextrakt
200 g Mehl
1 Teelöffel Backpulver
Sahne:
500 g griechischer Joghurt
50 g Maisstärke
1 Teelöffel Vanilleextrakt
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