Preheat the oven to 180 degrees Celsius

Grease the spring form (diameter 26 cm) with butter and sprinkle with flour. Take the acces flour out. Put baking paper on the bottom of the tin.

Put the milk with the vanilla extract in a pan and boil on low heat.

Meanwhile, beat the egg yolks in a bowl until they are light yellow and frothy.

Mix the maizena through the egg yolks with sugar.

Sprinkle the hot milk into a thin dribble into the bowl with egg yolks (do not pour the milk too fast or you'll get lumps) while stirring with a whisk.

Then pour everything back into the pan and cook again on low heat. Keep stirring with a whisk.

Let it simmer on low heat as you keep stirring, until you can dip a wooden spoon into the cream and draw a line with your finger in the pudding layer and the line won't immediately flush. That will take about 2-3 minutes.

Pour the cream into a bowl, press a plastic foil on top (so you do not get a sheet) and put in a bowl of cold water so that it cools down quickly.

Let the cherries leak out, but catch the juice.

Put the cherries in a pan and measure 50 ml of cherry juice.

Mix the cold cherry juice with the maizena and pour it with the cherries.

Put on low heat and bring to the boil while stirring gently (otherwise the cherries will break). Cook for 1 minute on low heat.

Put the pan with cherries in a cold bowl of water.

ix in a bowl the flour with the baking powder.

Mix in another bowl the butter, oil and sugar for about 3 minutes until it is airy.

Add the vanilla extract and the eggs while mixing. Do not add the next egg until the first one is incorporated.

Put the mixer on low speed and add ⅓ of the flour mixture, then half the milk, ⅓ flour mixture, remaining milk and the rest of the flour. Turn off the mixer when the flour is mixed.

Spoon the cake batter into the spring form.

Put the pudding in a piping bag and spread bubbles of cream in the batter (in different places).

Spoon the cherries across the batter. Try to divide as much as possible.

Sprinkle with almond shavings.

Put in the oven and bake for 40 minutes.

Remove from the oven and leave for 5 minutes. Take the cake out of the spring form and let it cool on a wire rack.

Store the cake until use in the refrigerator.