Briefly knead 250 g butter, 1 egg, vanillin sugar and 175 g sugar with the dough hooks of the hand mixer. Mix the flour, baking powder and 1 pinch of salt in a bowl, add to the butter and knead until you have a smooth dough. Wrap the dough in cling film and chill for about 30 minutes. Roll out the short pastry with the rolling pin on a floured work surface to form a rectangle (36 x 40 cm). Place on a greased oven pan (36 x 40 cm), prick several times with a fork and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes.
Bring mixed berries and cherry juice to the boil in a pot. Stir 90 g starch with aperol until smooth, add to the berries and simmer while stirring for about 2 minutes. Spread the berry pudding evenly on the shortcrust pastry base and let it cool down for about 20 minutes.
Separate 4 eggs, mix egg yolks, 100 g sugar, milk, low-fat curd cheese, 50 g maple syrup, 50 g starch and pudding powder with the whisk of the hand mixer. Pour the cheese mixture onto the berry pudding and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes. Let it cool completely on a cake rack. Use the egg whites for other purposes.
For the brittle, boil 80 g maple syrup, 25 g sugar and 20 g butter in a pot. Stir in the almonds, place the mixture on a baking tray lined with baking paper, spread and bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 12 minutes until golden brown. Leave to cool completely on the tray. Cut the cheesecake into cubes, break the brittle into large pieces and cover the cheesecake with them.