Drain the cherries. Coarsely chop the biscuits. Cream fat, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs bit by bit. Mix almonds, flour and baking powder, alternately stir in with the milk. Fold in cherries and biscuit crumbs.
Pour the dough into a greased, flour-dusted box form (approx. 2 litres capacity). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 60 minutes. Leave the cake to cool in the tin for 10 minutes, then turn out onto a cake rack and let it cool down. Mix icing sugar, food colouring and lemon juice. Cover the cake with the icing, allow to dry and decorate with chocolate hearts. Whipped cream tastes good with it
waiting time approx. 2 hours