For the crumbles, melt 150 g butter. Quickly knead the liquid butter, 200 g flour, almonds and 125 g sugar with the dough hooks of the hand mixer into crumbles and chill. Place the cherries in a sieve and drain.
For the sponge mixture, beat 300 g soft butter, salt, vanillin sugar and 125 g sugar until foamy. Stir in the eggs one after the other. Mix 300 g flour and baking powder and stir into the mixture alternately with the milk. Put the dough into the greased fat pan of the oven and smooth it down.
Spread the cherries on the dough. Sprinkle with crumbles. Bake in the preheated oven (electric cooker 200 °C/ convection oven: 175 °C/ gas: level 3) for 30- 35 minutes. Let the cake cool down and cut into pieces. Whipped cream tastes good with cherry crumble cake