Melt butter in a pot. Mix flour, salt, 50 g sugar and vanillin sugar in a bowl. Mix the yeast in a cup with 1 tbsp. sugar until the yeast becomes liquid. Add 150 ml milk to the warm butter. Add egg, yeast and the milk mixture to the flour. Knead with the dough hooks of the hand mixer to a smooth yeast dough. Cover and leave to rise in a warm place for about 45 minutes
Pour the cherries into a sieve and drain well. Whisk the pudding cream and 250 ml milk with the whisk of the hand mixer for at least 1 minute until the cream is firm
Briefly knead the yeast dough again and roll out into a rectangle (approx. 28 x 38 cm) on a lightly floured tea towel. Spread with the pudding cream. Leave a 2-3 cm wide strip on the long sides and a 1 cm wide strip on the short sides. Spread the cherries on top
Roll up the dough from one long side with the help of the cloth. Cut the roll into approx. 10 thick slices. Put the slices with the cut surfaces facing down and up into a well greased springform pan (approx. 26 cm Ø). Cover and leave to rise for about 30 minutes.
Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Let the cake cool in the tin on a cake rack and sprinkle with icing sugar
waiting time approx. 2 1/2 hours