For the dough, cut butter and lard into small pieces and freeze for about 30 minutes. Mix 400 g flour, 1/2 tsp salt and 2 tbsp sugar in a bowl. Add butter and lard to the flour mixture and crumble the fat into even smaller pieces with your fingertips.
Add 150 ml ice-cold water and knead briefly until just enough dough is formed (do not knead for too long!). Form a flat slice of dough on a floured work surface (dough is soft, but can be rolled out after cooling), wrap in cling film and chill for approx. 2 hours.
Let the cherries thaw slightly. Coarsely grind the pecans. Grease a pie mould (approx. 1.5 litres capacity, 23 cm Ø; 6 cm high). Roll out approx. 2/3 of the dough on a floured work surface until round (approx. 34 cm Ø).
Lay out the mould with it, press the edge slightly. Sprinkle the bottom with pecans. Stir sour cream, sour cream, semolina, vanilla essence and 150 g sugar until smooth. Separate 1 egg. Stir 2 eggs and egg yolks into the sour cream.
Beat the egg white with 1 pinch of salt until stiff. Fold under the sourdough. Dust the cherries with 2 tbsp. flour, mix and fold into the custard. Fill cream into the mould.
Whisk 1 egg. Spread the edge of the dough with it. Roll out the rest of the dough on a floured work surface until round (approx. 24 cm Ø). Cut out 2 circles (each approx. 3 cm Ø) next to each other. Carefully place the dough sheet on the cake.
Cut off protruding edges. Notch the edge of the dough with a fork, pressing the edges of the dough together. Form 2 stems and leaves from the remaining dough. Decorate the surface with them, brush with egg.
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the lower rack for approx. 50-55 minutes. If necessary, cover with aluminium foil about 15 minutes before the end of the baking time.
Remove and let it cool down on a cake rack.