Roast the pistachios in a pan without fat. Take them out, let them cool down a bit and chop them into small pieces. Put approx. 2/3 pistachios, flour, butter, sugar, salt and vanilla sugar in a large mixing bowl. First knead into crumbles with the dough hooks of the hand mixer, then with your hands.
Spread a good 2/3 of the crumbles on a greased baking tray (32 x 39 cm) and press down with your hands to a smooth base. Refrigerate the tray and the remaining crumbles for about 1 hour.
In the meantime, wash the cherries, clean them, cut them in half and remove the stone. Mix the cherries and 200 g Lemon Curd and spread on the crumble base. Sprinkle the remaining crumbles evenly on top. Cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
manufacturer) bake for about 50 minutes. Remove from the oven, let it cool down and cut into pieces. For the sauce, stir the cream and the rest of the lemon curd until smooth. Sprinkle cake with remaining pistachios, add sauce.