Whip the whipped cream until it is half stiff. Add sugar and vanilla sugar and stir for 1 min.
Separate the eggs and stir in the egg yolks into the whipped cream.
Beat the egg white until stiff and set aside.
Mix the flour and baking powder into the dough alternately with milk.
Fold in the egg white. but slowly..
Spread the gugelhupf tin with butter and sprinkle with breadcrumbs. So that the cake doesn't stick.
Pour 1 / 3 of the dough into the mold. Drain the cherries and pour them over the batter in the form. Stir 40 g cocoa into the rest of the batter and pour into the mold.
In the oven at 170 degrees for 65 minutes. Check with the wooden stick.