Mix the butter with the sugar. Sift over the flour. knead it until dough is broken and leave it wrapped 2 hours in the refrigerator. Heat oven to 220 degrees. The dough and line the bottom of a removable mold with her.
Prick the dough, put the chickpeas on top and give a prior cooking of 15 minutes on the average height. Remove chickpeas. For the mass of sponge cake, beat the butter with half of the sugar, the egg yolks, lemon zest and salt until frothy mixture. Beat the egg whites with the remaining sugar and incorporate them below up to the egg yolks mixture.
Sift over the flour with the starch and mix. Take the mass of cake on the bottom of pastry and distributing cherries drained on the mass. Cook cake other 70-80 minutes to 190 degrees in the lower part of the oven. Once cold, Sprinkle with powdered sugar sifted.
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