Knead butter, 150 g flour, espresso powder and 75 g sugar first with the dough hooks of the hand mixer, then with your hands to form crumbles. Put the crumbles in a cool place. Drain the cherries in a sieve, collecting the juice.
Stir 6 tbsp. juice and sauce powder until smooth. Boil up the rest of the juice. Stir in sauce powder, bring to the boil briefly and add cherries. For the dough, put 300 g flour, baking powder, 75 g sugar, salt and vanillin sugar in a mixing bowl and mix.
Add the quark, milk, egg and oil and knead to a smooth dough with the dough hooks of the hand mixer. Divide into 10 pieces of equal size. Form into balls with floured hands, then roll out flat (10-11 cm Ø) on a floured work surface.
Place the thaler on 2 baking trays lined with baking paper. Spread the compote and crumbles over the thalers. Bake one after the other in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes.
Remove from the oven and let it cool down on a cake rack. Serve lukewarm or cold.