Wash the cherries thoroughly, clean them, stone them and drain them well. Collect the juice and use it for other purposes. For the crumbles, coarsely grate marzipan. Mix flour, baking powder, sugar, vanillin sugar and salt in a large mixing bowl.
Add butter in flakes, marzipan flakes and 1 egg. First work into crumbles with the dough hooks of the hand mixer, then briefly with your hands.
Spread approx. 2/3 of the crumbles evenly into a well greased spring tray (30 cm Ø at the top, 27 cm Ø at the bottom, 6 cm high). Press the bottom and a rim of approx. 3 cm high. Sprinkle with breadcrumbs and spread cherries on top.
Mix sour cream, poppy seed filling, 6 eggs and pudding powder well. Spread evenly over the cherries and smooth them down. Finely crumble the remaining crumbles and place on top. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
manufacturer) bake on the bottom rack for approx. 1 1/4 hours. Cover cake with aluminium foil for the last 15 minutes of baking time.
Remove from the oven, place on a cake rack and allow to cool. Then carefully remove from the mould. Dust with icing sugar. Whipped cream tastes good with it.