Beat the egg yolks with 1 Cup of white sugar (a little longer, because from this depends the lightness of the biscuit). Add the softened margarine, continue mixing.

Chilled whites (better to take the eggs out of the fridge if you store them separately, then place it on 30 minutes in the refrigerator) and beat with the remaining sugar in a cool foam.

Mix the flour with starch and baking powder (I have a bag of 12 g, it is slightly felt, leave the pack a little bit of baking powder), mix with the yolk mass. Gradually (preferably in two stages), add the whites, stir with a mixer with a dough on low speed (it is better hands, but I was broke).

The bottom of the form greased with margarine, sprinkle with bread crumbs. Preheat the oven to 150 degrees.

Is poured into the mold one-third of the dough, spread the frozen cherries (or fresh but dry, dusted with flour). Cover with second third of the test.

Again, put the cherries and close the remaining dough. Put the form in the oven and bake at a temperature not exceeding 150 degrees for at least 30 minutes.

If the top is well lifted and burnt, cover with foil (smooth side up), slide the form possible from the walls of the oven (especially from the rear). When the cake browned, and the match is decent, I advise you to reduce the oven temperature to 50 degrees and open up the door, to dry our product is thus 10 minutes. Cake pan it will be good, especially berries (juice can cause excess humidity in some places).

Take out hot, put on a towel, cover with a towel. Let cool, cut and eat. BON APPETIT!