Beat eggs, sugar and salt for several minutes until the mixture becomes foamy and consistent, and sugar is dissolved.
Add the flour slowly and continue to beat the mixture..
Add cream and milk slowly and continue to beat the mixture for a few more seconds until mixture is uniform and slightly thinner than the pancake batter.
Add Amaretto and almond extract.Stirr in sour cherries.
Pour the mixture into the lightly buttered ovenproof dish.
Bake the cake in preheated oven at 180C for 50 minutes or until done. The centre of the cake should be completely baked (the trick with a toothpick).Allow to cool down a little, serve warm or at room temperature, never too hot or too cold