Beat eggs, sugar and salt for several minutes until the mixture becomes foamy and consistent, and sugar is dissolved

Add the flour slowly and continue to beat the mixture

Add cream and milk slowly and continue to beat the mixture for a few more seconds until mixture is uniform and slightly thinner than the pancake batter

Add Amaretto and almond extract

Stirr in sour cherries

Pour the mixture into the lightly buttered ovenproof dish

Bake the cake in preheated oven at 180C for 50 minutes or until done

The centre of the cake should be completely baked (the trick with a toothpick)

Allow to cool down a little, serve warm or at room temperature, never too hot or too cold