For the crumbled caramel sweets, chop the peanuts coarsely. Melt 250 g butter. Mix 350 g flour with 200 g sugar and 1 pinch of salt. Add liquid butter and knead everything into crumbles with the dough hooks of the mixer. Loosely knead in caramel sweets and nuts, chill.
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Grease the fat pan of the oven (deep baking tray; approx. 32 x 39 cm) and dust with flour.
For the dough, whisk 250 g butter, 200 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer until creamy. Mix 350 g flour and baking powder. Add the eggs one after the other, alternating with the flour mixture.
Put the dough on the fat pan and smooth it down. First spread frozen cherries and then crumbles on the dough. Bake in a hot oven for about 45 minutes. Let it cool down on a cake rack. Whipped cream tastes good with it.