Melt the fat in a saucepan and add cold milk. Mix yeast and 1 tablespoon of sugar. Flour, salt. Put lemon zest, egg and remaining sugar in a bowl. Add yeast and milk-fat mixture and knead with the dough hooks of the hand mixer until the dough is bubbling.
Cover and leave to rise in a warm place for 30-40 minutes. Meanwhile, wash the cherries, dab dry well and stone them. Melt 75 g fat and let it cool down a bit. Knead flour, 75 g sugar, vanillin sugar and liquid fat in a bowl to a crumbly dough.
Roll out the yeast dough on a greased fat pan or a baking tray (approx. 37x40 cm). Cover and let rise again for about 15 minutes. For the almond icing melt 75 g fat, remaining sugar and honey.
Add almonds and heat up briefly while stirring. Add milk and let it cool down a little. Spread the cherries on the yeast dough and remove the remaining fat in flakes. Sprinkle half of the cherries with crumbly dough.
Bake in the preheated oven (electric oven: 200 °C / gas: level 3) for approx. 25 minutes. After about 10 minutes spread almond paste on the second half of the cake. Let the cake cool down and cut into 24-26 pieces.
Arrange on a plate and serve with cream.