For the cherries, drain the cherries and collect the juice. Boil up the cherry juice, citrus peel, 2 tablespoons lemon juice, cinnamon and cloves. Turn off the stove, let the juice steep for about 10 minutes. Remove spices. Stir starch and 4 tbsp. cold water until smooth. Bring the juice to the boil again, stir in the starch and simmer for about 1 minute, stirring continuously. Add cherries and 4 tbsp. amaretto. Let cool off lukewarm.
Dice the gingerbread and spread it in a wide form. Sprinkle with 4 tbsp. amaretto. Spread lukewarm cherries on top and chill for about 1 hour.
For the cream, separate the egg, chill the egg white. Whip cream until stiff. Cream quark, yoghurt, egg yolk, sugar and vanilla sugar. Fold in the cream. Pour cream on the cherries and chill until just before serving.
Sift the icing sugar. Beat egg white and 1⁄2 TL lemon juice until stiff. Fold in icing sugar by the spoonful. Spread the beaten egg white on the quark cream. Brown lightly with a kitchen gas burner or under the hot oven grill.