Drain the cherries well in a sieve. Stir the fat until creamy. Fold in 225 g sugar, salt and vanillin sugar. Fold in the eggs a little at a time. Combine the flour and baking powder and stir into the fat mixture by the tablespoonful. Gradually fold in 175 ml milk. Fold drained cherries into 2/3 of the batter. Pour the mixture into a greased cake pan (2.5 l capacity) sprinkled with semolina.
Stir the remaining sugar, the remaining milk and the poppy seeds into the remaining batter and spread on the cherry batter. With a fork, pull through the dough in a spiral. Bake in a heated oven (electric oven: 175 °C /gas oven: level 2) for 60 to 70 minutes, perhaps covering with parchment paper after 45 minutes. Serve dusted with powdered sugar.
Very important: Use only freshly ground poppy seeds!
Have fun baking!
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