Drain the cherries. Cream fat, 100 g sugar and salt with the whisk of the hand mixer. Stir in 4 eggs bit by bit. Add milk. Mix flour with baking powder and fold into the fat egg mass
Smooth the dough on a greased Jena baking tray approx. 35 x 45 cm (or grease pan). Spread cherries on it
Stir the sour cream, remaining eggs and sugar until smooth. Pour the icing over the cherries. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let it cool down on a cake rack. Serve dusted with icing sugar
Results in about 20 pieces