Rich Cherry Torte

1 cup (250 g) butter
4 T sugar
½ t salt
2½ cups flour
1¼ t baking powder
2 c cherries, pitted
½ c (60 g) chopped blanched almonds

Custard:
3 t cornstarch
5 T sugar
pinch of salt
1 c (250 ml) milk
5 egg yolks, slightly beaten
2 t vanilla

Meringue
5 egg whites
5 T sugar
½ t baking powder
pinch of salt

Cream butter and sugar and add sifted dry ingredients. Press firmly on bottom and sides of a well buttered spring form pan. Bake for 15 minutes in a 425°F (220°C) oven.
To make custard, mix cornstarch, sugar, and salt in the top of a double boiler. Add milk, then the egg yolks and place over simmering water. Cook, stirring constantly, until smooth and thick. Add vanilla and mix well.
Pour half the custard into the baked pie shell. Put cherries on top of the custard and then pour the remaiing custard over the cherries.
Beat egg whites until stiff. Beat in sugar mixed with baking powder and salt. Spread on top of torte and sprinkle with chopped almonds. Bake in a 325°F (160°C) until meringue is brown.

Serves 8