Beat the sugar and eggs together with the vanilla until frothy. Slowly stir in the sifted flour, salt, baking powder and milk one after the other. Then let the mixture steep in the refrigerator for 30 minutes.
Wash the cherries, remove the stems, stone them. Grease the soufflé pan (approx. 28 cm diameter) with butter. Pour 1/3 of the batter and distribute the cherries on top. Carefully pour the remaining dough over it and smooth the surface.
Bake the casserole at 180 ° C in the preheated oven for about 40 minutes until golden brown. Take out and dust with powdered sugar. Tastes warm and cold!
As a dessert, the casserole is enough for 6 - 8 servings. Apricots and peaches are also delicious in the casserole.
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