Rinse and drain the cherries and pit them.
Preheat the oven to 340 °F (170 °C).
Grease a baking tray with butter and sprinkle with sifted breadcrumbs.
Carefully separate the yolks from the whites. Whip the egg whites and a tablespoon of sugar into stiff snow.
Put the egg yolks, vanilla paste, remaining sugar, and a tablespoon of warm milk in another bowl. Beat with a hand mixer until the yolk mixture is airy but still stiff. Be patient; it may take around 10 minutes.
Mix the flour with the baking powder. In batches, add it together with the milk to the egg yolk mixture. Finally, beat briefly with a hand mixer on low speed.
Fold in the beaten egg whites by hand. Be careful not to compromise the fluffiness of your beaten whites.
Pour the batter onto the prepared baking sheet. Smooth the surface evenly. Top thickly with pitted cherries, cut side down.
Bake in the preheated oven for about 30 minutes or until the surface is golden.