Pastel de Cerezas

• Molds with parchment paper
• 500 gr. of fresh cherries
• 3 whole eggs
• 100 gr. sugar
• 1 vanilla bean
• 90 gr. cream cheese
• 75 gr. flour
• 50 gr. almond flour
• 300 ml. heavy cream
• 30 gr. melted butter (not hot)
• pinch of salt

• Whip the eggs with the sugar for about 10 minuts. Add the cream cheese, and keep mixing until thin. Add heavy cream and butter. Add flour and pass through the sifter. Add the almond flour and salt. Mix well.
• Pre-heat the oven to 350ºF. Put the cherries into a a mold lined with the parchment paper. Add the mixture on top of the cherries and cook for about 20•30 minutes. Remove when the top is toasted. • Serve with yogurt ice cream and mint cream