For the cake base, put the flour and butter in a bowl and mix with your fingers. Add the egg and powdered sugar and knead the mixture ingredients until smooth. Wrap with plastic wrap and chill for 30 minutes.
In the meantime, briefly mix the butter and powdered sugar. Add the two eggs and beat the mixture until well fluffy. Add the curd, sour cream and the cornflour and mix well.
Roll out the chilled dough, press it into a springform pan and pull up the sides. Prick several times with a fork. Pour the mixed curd-sour cream mixture on top and spread the cherries evenly on top.
Bake the cake at 180 °C for about 45 minutes. Allow to cool well before serving.