For the short pastry, put flour, 75 g sugar, vanillin sugar, 1 pinch of salt, butter and 1 egg into a mixing bowl and knead to a smooth dough using the dough hooks of the hand mixer. Roll out to a circle (approx. 32 cm Ø) on a floured work surface. Grease a springform pan (26 cm Ø). Carefully place the dough sheet into the tin with the help of the cake roll. Pull up the rim approx. 3.5 cm and press on. Prick the base several times with a fork and chill in the tin for about 30 minutes.
Drain cherries well in a sieve. Separate 3 eggs. Beat the egg white and 1 pinch of salt until stiff. Put the quark in a bowl. Stir in egg yolks, milk, lemon juice, 200 g sugar, pudding and sauce powder one after the other. Carefully fold in the beaten egg white. Add cherries to the quark mixture and pour into the mould, smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes on the bottom shelf. 15 minutes before the end of the baking time, whisk the egg whites with the whisk of the hand mixer until stiff, adding 200 g sugar. Beat until the sugar has dissolved. Take out the cake, spread meringue loosely on top. Bake at the same temperature for 8-10 minutes.
Carefully fold in the beaten egg white. Add cherries to the quark mixture and pour into the mould, smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes on the bottom shelf. 15 minutes before the end of the baking time, whisk the egg whites with the whisk of the hand mixer until stiff, adding 200 g sugar. Beat until the sugar has dissolved. Take out the cake, spread meringue loosely on top. Bake at the same temperature for 8-10 minutes. Take out and let it cool down. Remove the short pastry from the edge of the springform pan with a knife
waiting time 4 hours