Grease the springform pan (26 cm Ø). Drain cherries well. Cream butter, 125 g icing sugar, cinnamon and 1 pinch of salt. Stir in 2 eggs one after the other. Mix ground almonds and flour (no baking powder!) and stir in portions briefly
Spread a good half of the dough into the tin and cover with baking wafers overlapping. Mix cherries and jam, spread on top and smooth down
Pour the rest of the dough into a piping bag with a large perforated spout and spray a grid on the cherries. Whisk 1 egg yolk and milk. Brush the dough grid with it. Sprinkle with flaked almonds. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 40 minutes
Let the cake cool completely in the mould. Decorate with icing sugar and sugar crystals