Wash and clean the cherries, drain well in a sieve and stone them. For the crumbled dough, place flour, baking powder, 125 g sugar, salt, vanilla pulp, egg and fat in flakes in a large bowl.
Work into crumbles with the hands. Stir 50 ml milk, pudding powder and 25 g sugar until smooth. Boil 400 ml milk. Stir in pudding powder, bring to the boil again while stirring and simmer for about 1 minute at low heat while stirring.
Take it off the stove. Put a good 2/3 of the dough into a greased springform pan (26 cm Ø) sprinkled with flour. Press down with floured hands to form a smooth dough base.
Sprinkle with breadcrumbs. Put the pudding on top and smooth it down. Spread cherries on it, sprinkle with remaining sugar and spread the rest of the dough with your hands as crumbles.
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Remove from the oven and allow to cool on a rack. Remove from the mould. Dust with icing sugar.
Serve decorated with whipped cream, cherry and balm.