Cherry pie with creamy soufflé! This cake melts in your mouth! Simple and very tasty!

Dough:
3 eggs
Separating the yolks from the whites
2 tablespoons sugar
A pinch of salt
2 tablespoons sour cream
90 g butter
9.5 oz (270 g) flour.
A pinch of vanilla
1 teaspoon baking powder
Mold diameter 20 cm.
Place 1/4 of the dough in the freezer.

Cherry layer:
17.6 oz (500 g) cherries (I used frozen).
4 tablespoons sugar
2 tablespoons starch
Make cherry jam

Cream soufflé:
3 egg whites
3 tablespoons sugar
Vanilla sugar
14.1 oz (400 g) plain yogurt (or sour cream).
2 tablespoons cornstarch
Grate frozen dough
Bake at 170°C (338~°F) for 45-50 minutes.
Powdered sugar
Ready! Bon appetit