Pour the cherries into a sieve and drain very well. For the crumbles, place flour, 200 g sugar, salt, vanillin sugar, 1 egg, 200 g fat in flakes and chopped almonds in a large bowl and quickly work into crumbles with your hands.
Place the crumbles on a greased pan of the oven (32 x 39 cm) lined with baking paper, press them down with your hands to a smooth base. Sprinkle the base evenly with ground almonds. Whip 100 g fat and 150 g sugar with the whisk of the hand mixer until creamy.
Add quark, crème fraiche and cream cheese, stir in. Stir in 6 eggs one after the other. Add custard powder and stir well. Spread the cherries on the crumble base, spread the quark cream evenly on top and sprinkle with flaked almonds.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Remove from the oven and allow to cool on a cake rack.