First, grease the mold and line with shortcrust pastry (with about 2 cm edge). Then pierce the dough with a fork several times.
Beat the egg yolks with vanilla sugar and half of the powdered sugar. Add the curd cheese and mix with yogurt until creamy.
Beat the egg whites with a pinch of salt until stiff and fold into the mixture. Spread half of the curd mixture on the pastry, cover with cherries and spread with the remaining mixture.
Bake the cake at 170 °C for 40 minutes, allow to cool and decorate with cherries as desired.
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