Drain the cherries well and collect the juice. Roughly chop the chocolate. Melt 250 g butter and chocolate at low heat, remove from the heat. Bring the milk briefly to the boil. Let the tea bags steep for about 5 minutes.
Whisk the eggs and cherries with a knife. Put the melted chocolate into a large mixing bowl. Mix 550 g sugar, vanillin sugar, salt, eggs, almond slivers, spiced milk, flour and baking powder with the whisk of the hand mixer to a smooth dough. Stir in the cherries. Spread the dough evenly on a baking tray (32 x 39 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes, then let cool off. For the glaze, add 1 tablespoon butter, 300 g sugar and lemon juice and caramelise until nice and light. Gradually stir in 5 tablespoons of cherry juice. Let the icing cool down a little. Cut the cake into pieces.
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes, then let cool off. For the glaze, add 1 tablespoon butter, 300 g sugar and lemon juice and caramelise until nice and light. Gradually stir in 5 tablespoons of cherry juice. Let the icing cool down a little. Cut the cake into pieces. Decorate with the icing. Leave to dry and dust with icing sugar