Cover the bottom of the springform pan with baking paper, cut off any excess. Butter the edge and sprinkle with the breadcrumbs. The easiest way to do this is to simply turn the mold over the mixing bowl. If you don`t have baking paper, you can also butter and crumble the base. Set the mold aside. (If the crumbs are missing, you can use grated biscuits or simply flour)
Place a sieve over a bowl and let the morello cherries drain off, the amount is generous. You don`t need the juice, but it tastes great, ice cold, and I often freeze it in the ice cube tray.
Beat the butter, sugar and vanilla sugar or ground vanilla and salt in a bowl with a hand mixer until frothy. Add the eggs, preferably one at a time, and mix them in.
Now preheat the oven to 150 ° C convection - without convection you need 180 ° C.
Add the flour and baking powder and stir in - at some point the dough will be too heavy, then add 2 tablespoons of milk. Stir everything well and fill half of the dough into the pan. About 1/3 of the cherries on top.
Stir approx. 2 tablespoons of cocoa into the rest of the batter and pour this onto the cherries in the tin. Smooth down a little. Now comes the rest of the cherries. These should be pressed down a little.
Bake in the lower third of the oven for about 40 minutes. When the baking time is over, stick a wooden stick in the center of the cake - it is done when no more dough sticks to it when pulling out.
Place the cake on a rack, but leave in the tin.
Prepare the pudding according to the instructions on the package. You can put it on the warm cake because it is baking safe.
Also heat the glaze according to the package instructions and spread it on the cake.
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