For the cherry casserole, first preheat the oven to 180 °C. Grease a baking dish (preferably 22 cm in diameter or several smaller dishes).
Cut the vanilla beans lengthwise and scrape out the pulp. Pour milk into a saucepan, add vanilla beans and pulp and bring to a boil. Remove from the heat, cover and let steep for about fifteen minutes. Then remove the vanilla pods.
In the meantime, beat sugar and eggs until foamy. Stir in salt and flour. Add the vanilla milk. Then add the cherries and the almond flakes. Pour into the baking dish, making sure the cherries are well distributed. Place in the oven for about half an hour.
Serve the cherry cobbler lukewarm sprinkled with powdered sugar.