Whisk together the milk, 75 g of sugar, and pudding powder in a saucepan. Stir gently over medium heat until it thickens into a pudding. Cover with cling film while it cools.

Drain the sour cherries, saving the juice. Boil the juice, mix cornstarch with a few tablespoons of the hot juice and add back to the boiling juice. Stir in the cherries and let it cool.

Preheat your oven to 200 degrees C and grease a springform pan.

In a mixing bowl, cream together the soft butter, 100 g of sugar, and vanilla sugar until light and fluffy.

Add eggs one at a time, mixing well with a bit of flour.

In another bowl, whisk together the remaining flour and baking powder, then fold this into the wet ingredients.

Fold in chopped almonds and chocolate chips.

Pour batter into the prepared pan and pre-bake for about 15 minutes.

Once the cake is pre-baked, use the cooled pudding and pipe a ring around the edge of the cake.

Add pudding in the center and fill gaps with cherry compote.

Bake for another 10 minutes until fully set.

Let the cake cool on a wire rack. Toast almond flakes until golden brown.

Sprinkle toasted almond flakes on the cake and dust with powdered sugar before serving.