Grease a springform pan (28 cm Ø; approx. 8 cm high) and dust with flour. Drain cherries very well and dab dry with kitchen paper.
Cream butter, 75 g sugar, 1 packet of vanilla sugar and 1 pinch of salt. Stir in 1 egg. Mix flour, almonds, 25 g starch, baking powder and grated chocolate and stir in briefly, alternating with the milk.
Paint into the mould. Chill for about 15 minutes.
Separate 5 eggs. Beat 5 egg yolks, 225 g sugar and 1 packet of vanilla sugar for about 3 minutes until creamy. Stir in the quark and mascarpone. Sieve 40 g starch onto the quark mixture and stir in. Beat 5 egg whites until stiff and fold into the quark mixture in portions.
Approx. 1⁄4 Spread the curd mixture in the springform pan on the dough. Cover with cherries. Fill in the rest of the quark mixture. In the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) on the lowest shelf (gas: see
oven manufacturer) 1-1 1⁄4 Bake for 1 hour.
Turn off the oven and let the cake rest for about 20 minutes with the oven door open. Remove from the oven. Let it cool down for about 4 hours and then put it in a cool place for at least 4 hours.
Roughly chop the chocolate. Melt in a small pot with cream and white fat while stirring at low heat. Let it cool down for about 15 minutes and if necessary put it in a cool place until the mixture thickens a bit, stirring more often.
Spread the icing on the cake from the middle and possibly spread a little over the edge. Chill for about 2 hours.