Crispy Cream Pie with Cherries

Directions

• Substrate:
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  Mix flour, baking powder and sugar. Add diced cold butter and other ingredients. Knead the dough with your hands to combine all the ingredients (not too long) and form a disc; cover with plastic wrap and refrigerate while we prepare the fillings.
• Filling:
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  Heat the milk in a suitable pan; powder pudding mixed with sugar and a little cold milk. Boil the pudding in hot milk, remove from the stove and immediately add the mascarpone and mix well.
• Fruit layer:
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  In the appropriate pan, weigh the cherries and liquid from the compote so that you have a total of 500 g of mass (approximately equal amounts of liquid and cherries). I work with sweetened homemade cherry compote so there is no need to add sugar to the filling, and you dose the sugar according to your taste.
• 
  Heat the compote.
  Mix the gustin with a little water and cook the fruit filling, then remove from the stove.
• 
  Turn the oven to 170 ° C to heat. Grease a tray measuring 28 × 20 cm or some similar surface with a little fat and line it with baking paper (let the paper cross the edges of the tray so that you can easily remove the finished cake from the tray). Separate approximately ¼ the dough for the strips, and roll out the rest into a square shape of slightly larger dimensions than the baking tray and carefully roll it on a rolling pin, transfer it to the baking tray and unroll it. Carefully knead the dough on the bottom and on the sides of the baking tray (the height on the sides should be approx. 2 cm). Prick the dough with a fork. Spread the pudding filling over, flatten and then the fruit layer and finally from the remaining rolled out quarter of the dough cut strips or decorations as desired and fold over the fruit layer.
• 
  Bake in a preheated oven for 45 minutes (adjust the temperature and length of baking to your oven).
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  Serve the cake completely chilled.