The yolks are rubbed with sugar and vanilla until they double in volume and thicken into a frothy cream. The 9 tablespoons of water are gradually incorporated, stirring constantly. Then add the flour and mix well for homogenization.
The beaten egg whites, with a pinch of salt, are finally incorporated, mixing with a spoon, from top to bottom.
The cherries were washed and the seeds were removed. In a well-lined pan with butter and flour, pour the mixture and place the cherries on top.
Let it simmer for 45-50 minutes, in a well-heated oven. We powder with powdered sugar when we take it out of the oven and serve it when it cools ... if it is patience .. if not ....