Cut the butter into small pieces. Mix the flour, baking powder, sugar and vanilla sugar together. Quickly knead together with 1 egg and the butter pieces to a shortcrust pastry and chill for half an hour.
Grease a springform pan (28-30 cm in diameter).
Roll out the cooled dough and place in the springform pan, form a rim about 3 cm high.
Drain the cherries and collect the juice. Fill the collected juice up to a total of 1/2 liter with cold water. Bring approx. 400 ml. Of the water-fruit juice mixture to the boil. Pour the pudding powder into the remaining juice mixture and dissolve, then add to the boiling liquid. Add the cherries and bring to the boil until the pudding thickens. Spread the warm cherry mixture on the shortcrust pastry.
Bake at 180 ° C top / bottom heat for about 30 minutes on the middle rack.
In the meantime, separate the 3 eggs. Beat the egg yolks with 90 grams of sugar until frothy. Beat the egg whites until stiff. Stir the sour cream into the egg mixture and carefully fold in the egg whites. But please make sure that the egg white is completely folded in, otherwise the cake will get dark spots during baking where the egg white is still visible. Put the sour cream on the pre-baked cake and bake for another 30 minutes.
Make sure to let the cake cool down in the pan, preferably even overnight!
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