For the crumbles, mix flour, 175 g sugar, almonds, cinnamon, vanillin sugar and salt. Add butter in flakes and 1 egg. First use the dough hooks of the hand mixer, then work into crumbles with your hands. Grease a springform pan (26 cm Ø). Spread a little more than half of the crumbles on the bottom of the tin.
Press the bottom of the dish, pressing 1-2 cm up at the edge and refrigerate. Drain the cherries in a sieve. Beat 4 eggs and 175 g sugar with the whisk of the hand mixer until creamy. First stir in the mascarpone, then the quark. Add liqueur, stir in sauce powder and spread the mixture on the crumble base. Add the cherries and remaining crumbles. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 45-55 minutes. Cover if necessary after approx. 35 minutes. Leave to cool on a cake rack.
Add liqueur, stir in sauce powder and spread the mixture on the crumble base. Add the cherries and remaining crumbles. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 45-55 minutes. Cover if necessary after approx. 35 minutes. Leave to cool on a cake rack. Dust with icing sugar before serving
1 1/2 hours waiting time