Drain the cherries. Mix flour and baking powder and put it into a mixing bowl. Add quark, 75 g sugar, milk and oil. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease a dough mould (26 cm Ø).
Roll out the dough to the size of the mould on a lightly floured work surface and line the mould with it. Prick several times with a fork and pre-bake in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 15 minutes. In the meantime, mix sour cream, cream, remaining sugar, vanilla sugar and pudding powder with the whisk of the hand mixer. Dab cherries dry with kitchen paper and spread on the dough. Pour the custard evenly over the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) on the second rack from the bottom for 35-40 minutes. Let cool on a cake rack. Roast the flaked almonds in a pan without fat until golden brown and sprinkle them over the cake. Cut into pieces and serve decorated with lemon balm as desired.
Pour the custard evenly over the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) on the second rack from the bottom for 35-40 minutes. Let cool on a cake rack. Roast the flaked almonds in a pan without fat until golden brown and sprinkle them over the cake. Cut into pieces and serve decorated with lemon balm as desired. Makes approx. 12 pieces