Wash and dry the cherries and remove the pits (mine were already pitted), collecting the juice.

Put the cherries with the juice in a saucepan, add the sugar, and simmer over low heat for about five minutes.

Stir the cornstarch into the cold water and, stirring constantly, pour it in a thin stream into the cherry-sugar mixture. Bring almost to a boil and let cool completely - the filling is ready.

Combine the cottage cheese, milk, vegetable oil, 75 grams of sugar, and a pinch of salt. Sift in the flour with the baking powder. Knead the dough by hand.

Roll the dough out into a square shape - it's easiest right on the counter, lightly dusted with flour. Fold it and roll it out again. Repeat twice: this process makes the dough light and gives it a layered structure.

On the last roll-out, shape the dough into a rectangle measuring 40 by 15 centimeters.

Spread the cherry filling in an even layer over the dough. Roll it up into a log and cut into 7 pieces, each 5 centimeters thick.

Arrange the pieces snugly against each other in a pan. I used a 21 cm ceramic dish, lined beforehand with parchment.

Whisk the cream with the egg yolk and brush it over the top of the pieces. Let proof for 10-15 minutes.

Bake for 45 minutes at 175C. Let the cake cool in the pan and serve warm. Bon appetit!