Wash, stalk and stone the cherries. Bring juice to the boil, add cherries and simmer for about 2 minutes. Stir starch and a little water until smooth. Stir into the boiling liquid and simmer for about 1 minute while stirring. Let cool lukewarm while stirring occasionally
Grate marzipan. Whisk butter, vanilla sugar, salt and sugar with the whisk of the hand mixer until light and creamy. Stir in the marzipan. Stir in the eggs one by one. Mix flour and baking powder, stir in briefly
Spread half of the dough into a greased springform pan (approx. 26 cm Ø) sprinkled with flour. Spread cherry compote on top, leaving about 1 cm free at the edge. Carefully spread the remaining dough on top and sprinkle with almond flakes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 40 minutes. If the surface becomes too dark, cover with aluminium foil
Remove the cake from the oven and let it cool down on a cake rack. Dust with icing sugar before serving. Whipped cream tastes good with it
Waiting time approx. 15 minutes