Cherries decanted from the syrup.
The syrup is used to make pudding. The liquid should be 500 ml, add juice to the syrup. Mix the package of pudding, sugar, a small amount of syrup. Mix well with a whisk to avoid lumps. Pour the remaining syrup. Cook the pudding until thick, remove from heat. Cool, stirring occasionally, to avoid film.
For the preparation of crumbs (streusel), in a bowl mix nuts, sugar, flour, cinnamon, mix. Gradually pour the oil into the dry mixture and beat with a mixer, nozzle hook.
To prepare the dough in the bowl of the mixer to drive the egg, add the soft butter. In a separate bowl, mix flour, salt, baking powder, mix and add to a bowl with egg, butter and sugar.
Mix everything with a mixer. The result was a crumb, knead the dough with your hands. The dough is soft.
The dough is lightly sprinkled with flour and roll into a ball.
Split mold 26-28 cm lay baking paper, grease the bottom and sides with oil, can be sprinkled with flour or semolina.
Transfer the dough into the mold.
Sprinkle hands with flour, flatten the dough.
Index finger, covered with flour, press the dough along the edge of the form, so it's a little up in the air.
Fingers dipped in flour and form a Board of dough.
Level the bottom.
You can use a roller and cling film.
Mix the cooled pudding with cherries. Put the mass on the dough.
Gently smooth. Sprinkle crumb.
Bake in a preheated oven to 180C 60min. (watch your oven.)
Slightly cooled cake to release from the mold, allow to cool COMPLETELY on wire rack. Do not rush to cut, the filling can flow.
The cooled cake to decorate with whipped cream at will.