Mix butter, flour, 225 g sugar, vanillin sugar and ground almonds first with the dough hooks of the hand mixer, then with floured hands to form crumbles. Chill for about 30 minutes.
In the meantime peel the ginger and grate it finely. Boil up cherries, 50 g sugar, 5 tbsp water and ginger in a pot. Mix the starch with 3 tbsp. water, add to the cherries while stirring, simmer for about 1 minute, pour into a bowl. cover compote with foil, let it cool down for about 30 minutes
Grease a springform pan (26 cm Ø). Press 700 g crumbles into the mould to form a thin base, pressing the rim 3-4 cm high. Spread the cherries evenly on the dough, sprinkle the remaining crumbles and almonds on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes, remove from oven. Leave to cool for approx. 3 hours, remove from the tin. Whipped cream tastes good with it
waiting time approx. 3 1/2 hours