Cherry Biscuit CakeThis cake is rather easy to make and doesn't need much experience.
But keep in mind when I am talking of cup I mean a real cup and not an unit for measurement!
Better start with a smaller cup if you are not sure how much dough you will get at the end.
It needs to fit into the baking sheet, otherwise it could end with a mess ;)
Mix the eggs, sugar, flour, baking powder and oil until you get a smooth dough. Blend the soda or sparkling water completely afterwards.
Add the dough to a fatted baking sheet and let it bake for about 25min at 170°C (air circulation enabled) until it gets a light tanning.
Bring the sour cherries with the juice of two jars to the boil. Keep the juice of the third jar for later.
Mix the custard powder with a bit of the cherry juice(until it is all liquid and there are no lumps left). Optionally you can add a bit of sugar as well. I never do though.
Once the cherries boil add the custard powder and let it all thicken.