Put a colander Compote of cherries, pitted and let them drain. Beat until a frothy consistency of the eggs with the sugar, salt, lemon essence. Add the lemon juice with vegetable oil and yogurt. Oil is necessary to pour a thin stream while continuing to interfere with a mixer.
Separately, mix the semolina with the baking powder (2 teaspoons will suffice) and almonds, crushed to a state of flour. Fill once almond semolina mixture into a dough mixer stir briefly but intensely. Add the cherries and mix with a spoon has to berries evenly distributed in the test.
Take a rectangular shape, brush it with oil and lightly powder the flour. Pour the batter into it, put in the oven, preheated to a temperature of 180 degrees. Bake about 35 minutes, checking the readiness of the cake with a wooden stick. Ready pie remove from the oven, allow to cool in the mold for 15 minutes. Then Put the cake on the grill and let it cool completely.
Mix powdered sugar and lemon juice to form a sticky white icing. Transfer to a separate container 2 tablespoons icing and tint it with red food coloring.
Promazhte surface of the cake with white icing and red bands put on top of white. With a fork to create marble divorce. Wait until the icing has cooled down, you can then apply a ready Manno-almond cake with cherry with tea to the table.