Drain the cherries well. Roughly grate the marzipan. Cream fat with marzipan, sugar, vanilla sugar, bitter almond oil and salt. Stir in eggs one after the other. Mix flour and baking powder, stir in alternately with the milk. Add cherries and 60 g Amarettini to the dough
Grease a springform pan with a tube bottom insert (26 cm Ø) and dust with flour. Fill in the dough and smooth it down. Place approx. 40 g Amarettini in a circle close together on the dough, press lightly. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes.
Remove from the oven and let it cool down on a cake rack for about 30 minutes. Loosen the edge of the springform pan, turn the cake out of the pan, then turn it onto a cake plate and let it cool down. Dust with icing sugar. Whipped cream tastes good with it
waiting time 3 hours