Prepare custard cream:
Mix the egg yolks 5 eggs with 50 g of powdered sugar.
Add 50 grams of flour and mix thoroughly.
500 ml of milk heated with 50 grams of sugar.
Once the milk begins to boil - pour it into the yolks and mix well.
Heat up the milk-yolk mixture over medium heat, stirring constantly.
Once the mixture thickens, remove it from the heat and cool down.
As for the filling, we need pitted cherries - pull out them from fresh-washed cherries.
Then prepare shortbread dough:
Softened butter mixed with sugar, one egg and one yolk.
Add 2 tablespoons of rum.
Finally add flour in the dough and knead quickly.
Wrap dough into the film and put in fridge for 30-40 minutes.
Divide dough into 2 parts.
2 / 3 of the dough evenly distributed over the form, making small side.
Spread the chilled custard and cherries.
Cherry slightly sprinkle with icing sugar.
Top of cake close with remained dough, carefully connect edges and spread with egg.
Bake 1 hour in preheated oven at 160 c.