Rinse the cherries, rub dry and remove the pits. Set aside about 22 beautiful cherries for the garnish. For the sponge mixture, place the sugar, salt, butter and vanilla sugar in a suitable bowl and beat until creamy. Gradually add the eggs and beat everything together until creamy. Combine flour, cornstarch and baking powder and stir into the egg-butter mixture alternately with the milk. Pour half of the batter into the prepared springform pan. Put the cherries on top. Stir the poppy seed mixture with the egg and fill on top of the cherries. Cover with the remaining batter. Bake in a heated oven for about 70 to 80 minutes (electric oven 180, gas mark 2, convection oven 160). Whip the cream with the powdered sugar and the cream thickener until stiff. Pipe dots onto the cooled cake and garnish with the remaining cherries.
Time needed : 100 min.