Warm milk, dissolve yeast in it. Pour flour into a bowl, make a depression in the middle. Add yeast milk, 50 g sugar and vanillin sugar. Mix everything with some flour to the pre-dough. Cover and leave to rise in a warm place for about 20 minutes
Wash, stalk and stone the cherries. Mix 5 tablespoons of water and starch. Boil up juice and 50 g sugar. Stir in starch, bring to the boil. Fold in cherries. Let the compote cool down
Melt the fat, let it cool down. Add eggs, rum, salt and fat to the pre-dough. Knead everything and let it rise covered for about 40 minutes
Form the dough into a roll (approx. 12 cm Ø) on a floured work surface and cut into slices of approx. 1 cm thickness with a sharp knife. Knead the slices again
Spread the compote evenly on the slices (leave about 1 cm of edge free for each). Fold the slices over and form into balls. Place in a greased cake pan (approx. 24 cm Ø, for approx. 2.5 l capacity) and press down lightly. Cover and leave to rise for about 30 minutes.
Bake the ring cake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 50-60 minutes. Turn out of the tin, let cool down and dust with icing sugar