Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites until stiff, adding 125 g sugar, 1 packet of vanillin sugar and salt. Beat in the egg yolks one by one. Sift the flour, starch and baking powder into it and fold in. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Allow to cool down
Wash, stalk and stone the cherries. Mix quark, mascarpone, 175 g sugar, 1 sachet vanillin sugar and lemon juice. Chill a good 1/4 of the mascarpone cream. Fold the cherries into the rest of the cream
Cut through the bottom 1 x horizontally. Place the cake ring or the edge of the cake tin around the bottom cake base. Sprinkle the lower cake base with liqueur. Spread cherry-masarpone cream on top. Place the 2nd cake base on top. Chill the cake for about 1 hour.
Spread the cake with the rest of the cream, up to 1 tsp. Press the sponge cake tongues to the cake edge. Chill for about 30 minutes. Shortly before serving, dust with cocoa and decorate with the rest of mascarpone cream etc.