A great cake recipe for any occasion:
Pit sour cherries, spiralize lemon zest (use juice for batter). Simmer cherries with cinnamon stick, cloves, sugar in an open saucepan for about 15 min. on low heat until liquid is completely evaporated. (Add a little red wine if necessary). Cool, then remove lemon zest, cloves and cinnamon stick.
Knead in flour, sugar softened butter in lard, flakes, egg, egg yolks (1) and juice of one lemon, season with a pinch of salt. Knead smooth, supple dough, perhaps stirring in a tiny bit of milk as you knead. Place in a baking dish with the lid closed and refrigerate for 1 hour.
Grease cake springform pan (diameter 28 cm) with butter and dust lightly with flour. Roll out 2/3 of the dough on a floured work surface to a thin circle, line the bottom of the baking pan with it, and raise the edge by about 5 cm all around.
Preheat oven to 175 degrees. Spread the cherry compote evenly on the pastry base and smooth it down. Roll up the overhanging edge to the inside.
Roll out remaining dough thinly, cut out centimeter-wide strips with pastry cutter, lay lattice-like over cake. Mix egg yolk (2) and milk, coat lattice. Bake in heated oven for 30 to 40 min, cool. Best served 1 day later. Sprinkle with powdered sugar.