Cream fat, sugar and vanillin sugar. Add egg and lemon peel and stir in. Sift flour and baking powder and stir half into the fat-sugar mixture. Knead the rest of the flour with your hands and work it into crumbles.
Press 2/3 of the crumbles into a greased pie mould (26 cm Ø), pressing up the rim. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.
In the meantime, wash the cherries and stone them. Mix the cherries and jam and put it on the cake. Spread crumbles on top and bake in the oven at the same temperature for another 20-25 minutes. Let the cake cool down and serve.
Decorate with mint.