Butter room temperature (100 g) RUB with powdered sugar (1/3 Cup) and 1 tsp of vanilla sugar, add yolk and mix well with a fork, then gradually add the flour and knead the dough. Roll the dough to a thickness of about 0.7 cm (convenient to do it directly on the baking paper and covered with cling film).

Transfer the batter into the baking dish, prick with a fork and put on 10 minutes in the freezer. (I read somewhere that putting the dough in the cold allows him to remember the form and keep it during baking). Bake the base until soft 10-15 minutes at a temperature of 180-200*C. (Flatten the dough with beans or peas there is no need, because the dough is virtually no swells and holds the shape).

For filling mix 2 eggs, 200-250 g of sour cream, 1/3 Cup. sah. powder/sugar (you can add more sugar to taste) and vanilla sugar. Pay attention! Simply mix with a fork or whisk all the ingredients until smooth, beat with a mixer is not necessary! Simple)))

Add 1 tbsp corn starch, mix well.

Remove dough from the oven. On the basis of to put the cherries and distribute the filling, then bake at a temperature of 160-170 gr. 35-45 minutes, until the filling is completely thick - the cake is ready.

Then the most challenging! It is necessary to completely cool the pie for at least an hour to remove in the cold. After these manipulations, the filling will completely seize, it will thicken and won't crumble when cutting.