1. Wash, dry and pit the cherries. Set aside. Melt the butter for the streusel and let it cool down again. Line 26cm springform tin* with baking parchment and grease lightly. Set aside.

2. Mix the flour with brown sugar in a large bowl. Add the melted (and cooled) butter, the egg, and grated almond paste – mix until streusels form. Add about 2/3 of the streusel to the prepared baking tin and press it to the bottom and sides to create a nice crust. Place with the remaining streusel in the fridge for about 10 minutes.

3. Preheat the oven to 200°C (390°F). Mix the sour cream with cornstarch, sugar, milk, and vanilla extract. Pour on top of the cake base and spread evenly. Mix the cherries with the cherry jam and place on top of the sour cream mixture. Sprinkle everything with the remaining streusel and the brown sugar. Bake for 40-45 minutes or until the cherries are soft and the streusel got a nice golden color. Take out of the oven and let cool down completely on a wire rack. Serve with some whipped cream or vanilla ice cream.