For this recipe I used semolina firm Mistral.

Yeast to dissolve in 0,5 glasses of warm water, add 1 tsp sugar and 2 tbsp of semolina. Allow to rise the dough.

CL. melt butter and mix with sour cream and sugar.

Pour in the yeast mixture, warm water, vanilla sugar, stir. Add the semolina, stir. Cover the bowl with a towel and put in warm place to rise for 1 hour.

Defrost the cherries and sprinkle it with flour. If the cherries are fresh, then remove the sprigs and remove pits.

Gently stir the cherries into the dough. The bottom and sides of the form (diameter 20 cm) to cover with oiled baking paper, spread the dough, put in proofing for 15-20 minutes. Bake for 30-35 minutes until dry splinter. The finished cake to cool in the form. Spread on the pie dish, coat the top and sides of any jam, sprinkle top and sides with almond petals, to decorate coconut, fresh cherries and mint leaves.