Take the butter, the eggs and the milk out of the fridge so that they reach room temperature.
Preheat the oven at 160 degree circulating heat.
Line the baking spring form with baking paper.
Put the butter in a large bowl and stir well until it is creamy.
Add the sugar and the salt and continue to stir.
Add the eggs one by one and stir until the mixture is smooth.
Mix the spelt flour with the baking powder, add to mixture and continue to stir until it is smooth.
Pour the dough into a baking spring form, place it on the middle rack in the preheated oven and bake the dough for ten minutes.
In the meantime prepare the vanilla pudding according to the instruction given on the packing. I use vanilla pudding powder that has to be cooked. In addition to this cut the marzipan paste into small pieces or slices.
When the vanilla pudding is cooked remove the cooking pot from the heat, add the almond paste slices and the eggs. Stir well.
After ten minutes remove the baking spring form from the oven and let it cool down a bit before you pour the mixture of vanilla pudding, almond paste and eggs on the dough.
Spread the highly drained morello cherries over the mixture of vanilla pudding, almond paste and eggs.
Finally place the baking spring form on the middle rack in the preheated oven and bake the dough for another 50 minutes.