Wash, stalk and stone the cherries. Cut the fat into pieces. Cream fat, vanilla sugar and 175 g sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the yoghurt
Put the dough into a greased and flour-spread square springform pan (24 x 24 cm) and smooth it down. Spread cherries on the cake. Bake the cake in the middle of the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours (stick test). Cover the cake with aluminium foil after approx. 45 minutes so that the cake does not get too dark
Take the cake out of the oven and remove from the edge. Let it cool down on a cake rack. Bring the jam to the boil with 1 tablespoon of water and brush the cake with it, let it cool down
Waiting time approx. 30 minutes