Lightly roast the hazelnuts in a pan without fat, remove from the pan immediately and allow to cool
Put flour, hazelnuts, butter in small pieces, 75 g sugar, salt and 1 egg in a bowl. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth dough. Grease a springform pan (26 cm Ø) and dust with flour. Spread the dough evenly in the form, pressing the rim about 4 cm high. Prick the base several times with a fork. Place the baking tin in a cool place for about 30 minutes.
Mash the cranberries. Mix cream cheese, quark, 125 g sugar, vanillin sugar, lemon juice, starch and 4 eggs. Halve the cheese mixture. Stir in one half milk, in the other half cranberry puree. Place the cheese masses alternately on top of each other with a tablespoon in the middle of the mould
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour on the bottom shelf. Mix sour cream, 2 tbsp. sugar, vanilla sugar and 1 egg, spread on the cake about 10 minutes before the end of the baking time. Remove the finished cake and let it cool down on a cake rack for about 3 hours. Take the cake out of the tin and dust with icing sugar
waiting time approx. 3 1/4 hours