A cake recipe for all foodies:
Press shortcrust pastry with a small edge into a mold. Pre-bake for 15 minutes. Spread cherries evenly on the bottom.
Whip egg whites with 4 tbsp. cold water and juice of one lemon until stiff, gradually add sugar, carefully fold in nuts and spread on top of cherries. Sprinkle with flaked almonds. Bake for another 60 to 65 minutes.