Drain the cherries on a sieve. Cream the fat with the whisk of the hand mixer. Stir in 225 g sugar, salt and vanillin sugar. Stir in eggs bit by bit.
Mix flour and baking powder, sieve onto the fatty egg mixture, add 175 ml milk and mix. Fold the drained cherries into 2/3 of the dough and fill into a greased, semolina-spread pan (2.5 litres capacity).
Stir the remaining sugar, milk and poppy seeds into the rest of the dough and spread on the cherry dough. Pull the dough through with a fork and bake in the preheated oven (electric cooker: 175°C/ gas: level 2) for 60-70 minutes.
Take the cake out of the oven and let it rest in the mould for about 10 minutes. Turn the cake onto a cake rack and decorate with icing sugar. Makes about 24 pieces.