Beat the butter, sugar and vanilla sugar until light and fluffy.
Add the eggs one at a time, then stir in the yogurt.
Fold in the flour, baking powder and salt.
Gently fold in the cherries.
Transfer the batter to a lined 26 cm springform pan.
Sprinkle with the sugar and sliced almonds.
Bake at 175–180°C for 45–55 minutes, or until a skewer inserted into the centre comes out clean.
