Put flour, 250 g butter in flakes, salt, 250 g sugar, 1 egg and cocoa in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a crumbled dough. Wrap the dough in foil and chill for about 30 minutes.
Cream 75 g butter, 100 g sugar and 1 packet of vanilla sugar with the whisks of the hand mixer. Stir in 2 eggs one after the other. Stir in starch and quark. Drain the cherries and leave to drain well.
Spread 2/3 of the dough into a greased springform pan (26 cm Ø) sprinkled with flour. Press down evenly as base and rim. Pour in the quark mixture. Spread cherries on top and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
manufacturer) bake for about 50 minutes. Remove and let cool on a cake rack.
Spread the rest of the dough on a baking tray lined with baking paper as a crumble and bake at the same temperature for approx. 15 minutes, remove and allow to cool.
Soak gelatine in cold water. Whip the cream until stiff. Cream cheese, 1 packet vanilla sugar and 5 tablespoons sugar with a whisk until smooth. Gradually fold in the cream. Squeeze out the gelatine, dissolve and stir in 4 tbsp. of the cream cheese mixture, stir into the rest of the mixture.
Fold in jam in streaks. Carefully remove the cake from the springform pan and place on a cake plate. Spread the cream cheese mixture dome-shaped on the cake and chill for at least 1 1/2 hours.
Spread chocolate sprinkles on top and garnish with icing sugar.