Cream fat, sugar and vanilla sugar. Stir in the eggs one after the other. Mix flour, cornstarch and baking powder, sieve onto the fat egg mixture and mix. Add milk and mix to a smooth dough.
Wash, clean and stone the cherries and fold them into the dough. Pour into a greased tart tin (26 cm Ø) and bake in a preheated oven (electric range: 200°C/ gas: level 3) for about 1 hour.
Cover the cake after half the baking time. Let the cake cool down. Stir icing sugar and 3-4 tablespoons of water until smooth, and smoothen the icing on the cake. Makes about 12 pieces.