Drain the cherries in a sieve, collecting the juice. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Add the lemon zest and stir in the eggs one by one. Mix 225 g flour, starch and baking powder and stir in. Dust cherries with 1 tablespoon of flour and fold into the dough. Grease 6 small box cake tins (8 x 12 x 5 cm) and dust with flour. Spread the dough into the tins and place on a baking rack.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Allow to cool slightly, turn out of the tins and let them cool completely on a cake rack. Mix 500 g icing sugar and 8 tablespoons cherry juice. Cover the cake with the icing. Decorate with wine gum hearts and dust with 1 tablespoon icing sugar. Let dry
waiting time approx. 1 1/2 hours