De-stem, wash and stone cherries. Grease a box mould (25 cm long; 1.5 litres capacity), sprinkle with almonds and press on if necessary. Separate the eggs. Beat egg white and salt until stiff. Put curd and sour cream in a bowl. Stir in egg yolks, milk, lemon juice, sugar and cheesecake aid one after the other. Carefully fold in the beaten egg white and cherries.
Pour the quark mixture into the mould and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from the bottom for 50-60 minutes. After about 40 minutes of baking time, slide a baking tray over the cake. Remove from the oven, place on a cake rack, remove from the edge with a knife and leave to cool in the tin for about 1 hour. Remove the cake from the edge again with a knife and carefully turn out of the tin. Cut into slices and arrange on a plate
Waiting time approx. 1 hour