For the dough, crumble the yeast and stir with 50 g sugar until liquid. Melt butter in a small pot. Remove from heat and add 75 ml milk. Put 250 g flour and 1 pinch of salt in a large mixing bowl. Add yeast, egg and milk mixture and immediately knead to a smooth dough using the dough hooks of the mixer. Cover the dough and leave to rise in a warm place for about 1 hour until its volume has doubled.
From 1⁄4 l milk 4 tbsp. Stir with 2 tablespoons sugar and pudding powder until smooth. Boil up the rest of the milk. Stir in the pudding powder and simmer for about 1 minute while stirring. Add 75 g marzipan and stir in. Pour the pudding into a bowl, cover the surface directly with foil and allow to cool slightly.
Wash, stalk and stone the cherries. Select the currants and raspberries, wash them carefully and drain them. Pluck the currants from the panicles.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line baking tray with baking paper. Roll out the dough thinly on a floured work surface to form a pizza, place on the baking tray. Stir the pudding until smooth, spread on the dough. Spread fruit on top. Bake in a hot oven for 15-20 minutes until golden brown. Take out and rub 50 g marzipan over it. Eat lukewarm or cold with vanilla ice cream.