Hungarian Sour Cherry-Cream Pie

1	Heat oven to 375 degrees. Butter a 10x6-inch rectangular tart pan, or a 9-inch square or a 9-inch round cake pan and dust with bread crumbs.
2	In a large bowl, cream butter and half the granulated sugar until light and fluffy. Add egg yolks and continue creaming until well incorporated. Add the flour and salt, mixing well.
3	With clean, grease-free beaters, whip egg whites with remaining granulated sugar until stiff. Gently fold whites into cake batter.
4	Transfer batter to prepared pan.
5	Sprinkle puppy seed on the top add the cherries, almond and the wall nuts.
6	Bake 30 minutes. The batter will partially bubble up and cover the fruit. Cool in pan
7	Sprinkle with powder sugar. Cut into squares or wedges and serve.

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