Mix all the ingredients except the cherries, the custard powder and the powdered sugar and knead until smooth. Let the dough rest in the refrigerator for 1 hour, then divide it into 8 portions and freeze 6 portions of them.
Roll out the 7th portion, place it on the bottom of a springform pan lined with baking paper and bake it at 220°C in a preheated oven until golden brown. In the meantime, boil the juice of 2 glasses of cherries with two packets of vanilla custard powder according to the instructions to make a thick custard, to which the cherries are added.
The mixture is poured hot onto the pre-baked base and topped with the 8th portion of dough plucked into crumbles. Now put the whole thing in the oven again until the crumbles are also golden brown.
Let cool in the mold until the cherry mixture has set. Remove from the mold and sprinkle thickly with powdered sugar. So it’s batter for four springform pans or two baking sheets, but the cherries are only enough for one springform pan. Thus, for a whole baking tray you need four jars of cherries and four packets of custard powder.