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          Cooking Recipe Ingredients:

• 3.5 oz. cookie dough
• 0.66 lbs. black cherries (without seeds) or griottes (Morello cherries)
• 4tbsp. vanilla sugar
• 3 tbsp. almond powder
• 1 tbsp. Kirsch
• 2 eggs
• 4 tbsp. light cream
• Some flower to sprinkle the working area

Materials:

• 1 baking plate
• 1 rolling pin
• 1 round tureen (0.5 gallon)
• 1 beater
• 1 small bowl
• 1 pie dish, about 8 in diameter
• 1 fork
• 1 small pan
• 1 small knife

     Cooking recipe preparation instructions:

1. Preheat the oven at 392 degrees F. Sprinkle the working area as well as the 3.5 oz. cookie dough ball with flour.
2. Spread the dough, giving it the form of a round circle with a diameter of about 12 inch.
3. Put the dough carefully into the pied dish.
4. Use a fork to sting the bottom of the dough. Cut the dough that hangs over the edge.
5. Store in the refrigerator.
6. Put 3 tbsp. almond powder, 1 tbsp. Kirsch, 3 tbsp. vanilla sugar, 2 eggs and 4 tbsp. light cream into a bowl. Stir well.
7. Put 0.7 oz. butter in a pan and heat. Pour the previous mixture into the pan and mix.
8. When the oven has reached the desired temperature (after about 15-20 minutes), take the dish out of the refrigerator, spread the cherries (without seeds) and pour the mixture from the pan over it.
9. Place it directly in the oven, for about 25 minutes.
10. Take the dish out off the oven. Remove from the mould on a serving dish and serve immediately, hot. Bon appetit!