Cream margarine, yoghurt, sugar, vanilla sugar and eggs. Mix flour, cornstarch, baking powder and baking soda, stir in little by little. Preheat the oven to 180 °C. Fill half of the dough into a springform pan lined with baking paper and smooth it down.
Mix the rest of the dough with the cocoa powder and pour it onto the light-coloured dough. Spread the well drained sour cherries on top, save 250 ml of the juice for the cake glaze. Bake the cake for about 35 minutes.
For the topping, mix the Paradise Cream with the milk and whip at highest speed for about 3 minutes with a hand mixer until creamy. Stir in the quark and vanilla sugar. Place a cake ring around the cooled down cake and spread the cream on top.
Mix cake glaze and sugar in a small pot, stir with some cherry juice until smooth. Gradually add the remaining juice and bring to the boil while stirring. Spoon the icing onto the cake from the centre.
Preparation time: approx. 40 min. Difficulty: normal Calorific value p. p.: 258 kcal.