Ingredients for its dough:
300 gram flour.
a pinch of salt.
30 gram fresh yeast.
25 gram butter.
3 spoons of olive oil.
1,5 deciliter milk.
3 spoons of caster sugar.
1 egg yolk.
fine bread crumbs.
Ingredients for its filling:
700 gram cherries.
60 gram sugar.
4 teaspoons of potatoe starch, or farina.
Ingredients for its coating:
50 gram rough sugar.
an egg for its coating.
Warm the milk on the fire (Not too hot, and don't boil it!) and dissolve the yeast in it.
Put the salt in a large bowl and sieve the flour over it. Add the butter, sugar, and egg to it and then pour the milky substance over it. Stir the whole with a mixer or do it with your hands, (I'd definitely do it with a mixer because I'm lazy!) and knead the whole untill it looks like a supple and light dough. If it's still very sticky, you can add some more flour and repeat the process, and if it's too stiff you can add some more milk. (You just can't screw this up!) Okay, then you put the dough in a warm place for about half an hour to let it rise, and as it does you should cover it up with a wet/moisty dish towel, but if you like being stubborn you can use something else aswell!
Hmm.. you can now take the cherries to let them dry in a sieve, and let the juice drip in a bowl. (Do I make sense?) Add a the juice to the potatoe starch on the fire and stir it untill you have a bit of an equal substance, and add the sugar and the cherries, stir it untill it looks like.. Well, good! And leave it for 30 minutes.. (Off the fire!)
Knead the dough again (You have to do it with your hands this time, sorry!) after it has risen. Take 2/3 of this dough and roll it out with a roller into a round shape, sorta like a pizza foundation! (About 32 centimeter, but it depends on the size of your pastry mould ofcourse.) Alright, if you're still able to understand me, then you should put the dough in the pastry mould, which should be covered with a thin layer of butter on all sides. You should remove all the bits which get over its edges. (Preferably with a huge, sharp and mean-looking knife, because I have a thing for dangerous chicks in the kitchen!)
Okay, so when you've done all of that, and it looks nice and neat and round, then you should get a fork and puncture it a few times across its surface. (It doesn't have to die, it just needs to breathe a little!) and then you sprinkle a thin layer of fine bread crumbs over the whole foundation.
Now you can congratulate yourself, open up your cooler and have a beer, and put on some loud music because cooking is boring!
If you're properly drunk and happy with yourself you can add the cherry filling and spread it out on the bottom of the foundation in the pastry mould.
Now you can roll out the rest of the dough with a roller untill you have another round shape and cut out thin, long bars (Preferably straight!) with a knife. (I personally do this with a katana, because it works much faster!) Apply these bars on top of the cherry filling, untill you have a raster shape accross the whole cake's surface. Apply a bit of the egg (I do this with a brush or something similar!) to the dough on top and sprinkle it with the rough sugar, and really you can add as much as you want. (I don't want you to get fat though!)
(Do not EVER use a microwave, because that's just going to be messy!)
Electric: 200 degrees. (Celcius, I don't know about Fahrenheit or whatever they use in the States!)
Heated Air: 180 degrees. (Same story.)
Gas Oven: You should probably leave it on 4 or 5, but I'm not sure!
25 minutes. (And now the big secret, put a little bowl of water in the oven to prevent it from drying out too much! This will make a lot of difference!)
After about 18 minutes you should check it out and turn it around a bit if one part seems a bit browner than the other. This cake will be ready when it's light brown. If this is the case you can take it out of the oven and out of the pastry mould, and let it cool down for a while. (And after that you can put it in your cooler if you want to.) I really hope you can make a cake out of my English!