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Viennese Cherry Cake

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Pastry:
8 Tbsp. European butter, softened
¼ cup sugar
1 cup all-purpose flour
1 ½ to 3 Tbsp. ice water

Cake:
1 ¼ cups plus 2 tbsp. European butter, softened
1 ½ cups granulated sugar
6 eggs, separated
Grated peel of one lemon
Pinch of salt
1 cup all-purpose flour
1 ¼ cup cornstarch
1 lb. fresh pitted cherries or 1 cup candied cherries
powdered sugar

To make pastry, cream butter and sugar in a large bowl. Sift in flour. Knead well, adding enough ice water to make a soft dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate 30 minutes. Preheat oven to 425°F. On a floured surface, roll out dough to fit the bottom of a 9-inch cake pan. Place dough in pan without stretching. Bake for 15 minutes or until golden. Reduce heat to 375°F.

To make cake, beat butter, half of the sugar, egg yolks, lemon peel and salt in a large bowl until pale and fluffy. Beat egg whites until stiff; fold in remaining sugar. Carefully fold egg white mixture into egg yolk mixture.

Sift flour and cornstarch over mixtures and fold in. Pour cake batter over pastry; scatter cherries over the top. If using candied cherries, toss lightly in enough flour to coat before adding to batter. Bake 1 to 1 ¼ hours or until a wooden pick inserted in the center of the cake comes out clean. Cover with foil if cake becomes too brown. Turn out cake onto a rack to cool.

Sift powdered sugar over cooled cake.