1. Preheat the oven to 350°F (180°C). Line a 10×12 inches (25x30cm) baking pan* https://amzn.to/3MFnCXb with baking parchment and set aside. Defrost the cherries – it’s ok if some are still slightly frozen.

2. For the base mix the flour and sugar (or xylitol) in a large bowl until well combined. Add the cold butter in small pieces and cut it into even smaller pieces with a knife or a pastry blender* https://amzn.to/3pVSXes. When done, continue with your hands and rub everything between your fingers to create streusels that start holding together when you press them together in the palm of your hands. Transfer to the prepared baking pan and press to the bottom and sides – you want a small rim, maybe an inch up the sides. Everything might seem a bit crumbly and dry but that is OK. Set aside.

3. Add the eggs for the filling to a large bowl and mix with the sugar, salt, and vanilla extract until well combined. Add the cottage cheese and mix in. To get a smooth mixture you can use an immersion blender to mix everything well.

4. Distribute about half of the cherries evenly on the cake base and carefully pour the cottage cheese filling over the cherries – if they try to rise to the top you can press them down. Sprinkle the remaining cherries on top of the filling and bake the cake for about 50 minutes. Turn off the oven and leave the cake inside with the door closed for another 10 minutes, then remove and let cool down completely on a wire rack. When cooled down place in the fridge for at least 4 hours or overnight. Dust with some confectioners’ sugar before serving (optional).