Drain the cherries. Cream soft fat, 100 g sugar, vanillin sugar, salt and orange peel. Separate the eggs. Stir in egg yolk, milk and spices. Beat the egg whites until stiff, then pour in 100 g sugar. Fold the beaten egg white into the fat egg mixture. Mix 250 g flour and baking powder, stir in
Dust the cherries with 1-2 tbsp. flour and fold into the dough. Pour the dough into a greased, flour-sprinkled ring cake tin (22 cm Ø; approx. 2 1/4 l capacity). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) for about 1 hour. Let cool slightly in the mould. Then turn out and let it cool down completely. Soak with 6 tablespoons of liqueur in between
Stir 36 tbsp. liqueur, icing sugar and cocoa until smooth. Coat the ring cake with the liqueur and sprinkle with pistachios. Leave to dry. Served with: whipped cream