Grandma’s best CHERRY CAKE with vanilla pudding, made in a flash!

Preparation:
Separate 1 eggs, beat egg whites until stiff, add 2 tablespoons of sugar.
2 Beat butter, 170 g sugar and lemon peel until fluffy, then stir in the egg yolks one after the other.
Stir in the flour and 5 tablespoons of milk alternately. Pour the dough into a springform pan lined with baking paper.
3 Now stir the pudding powder with 2 tablespoons of sugar and 3-4 tablespoons of milk until smooth. Next, bring the remaining milk to the boil, stir in the mixed pudding powder, bring to the boil again and cook for 1 minute.
Spread the pudding over the dough. Scatter the drained cherries on top. Sprinkle with flaked almonds.
4 Bake at 175° (preheated) for about 1 hour. Let cool down. Sprinkle with powdered sugar before serving. Bon appetit!