New incredible cake! Super creamy and juicy!

1 teaspoon vanilla extract
Add the cooled cherry pudding.
Finally, set aside 3 – 4 tablespoons of the cream to decorate.
Chill for 30 minutes.

Glaze:
3 sheets of gelatine (5 g)
350 g cherries (approx. 2 cups)
250 ml red juice (remaining kirsch + e.g. red berry juice)
Season with sugar.

Chill for 3 hours.
Decorate with the reserved cream and breadcrumbs.
The cake tastes incredibly delicious!