Grease a fat pan (approx. 32 x 39 cm; deep baking tray) and dust with flour. Drain the cherries in a sieve. Mix the poppy seed filling, 6 tbsp milk and 4 tbsp flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
Cream 350 g butter and 200 g sugar with the whisks of the mixer. Stir in the eggs one by one. Mix 500 g flour and baking powder and stir in alternately with 150 ml milk.
Spread the dough on the fat pan. Spread cherries and poppy seed mixture in patches on the dough. Bake in a hot oven for about 35 minutes.
Meanwhile, bring 200 g butter, 200 g sugar and honey to the boil in a saucepan while stirring. Simmer for about 1 minute and remove from heat. Stir in cream and fold in almonds. After about 20 minutes baking time, spread the almond mixture on the cake and bake until done.
Let it cool down.