Drain the mirabelles well in a sieve and stone them. Form 25-30 small balls from the marzipan. Put flour, 150 g sugar, egg yolk and cinnamon in a bowl. Dice the butter, add it and work it into crumbles first with the dough hooks of the hand mixer, then with your hands. Grease a springform pan (26 cm Ø), dust with flour and press approx. 2/3 of the dough into the pan as a base.
Pre-bake in the preheated oven, 2nd shelf from below, (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. In the meantime, separate the eggs for the quark cream. Mix margarine, 100 g sugar and egg yolks until creamy with the whisk of the hand mixer. Add semolina, lemon peel flavour and quark and stir in. Beat egg white until stiff and fold in. Take the springform pan out of the oven and spread the marzipan balls on the pre-baked crumble base. Spread half of the quark cream on top, sprinkle with mirabelles and cover with the remaining quark cream. Sprinkle with the remaining crumbles. Bake in the preheated oven at the same temperature for another 40 minutes.
Beat egg white until stiff and fold in. Take the springform pan out of the oven and spread the marzipan balls on the pre-baked crumble base. Spread half of the quark cream on top, sprinkle with mirabelles and cover with the remaining quark cream. Sprinkle with the remaining crumbles. Bake in the preheated oven at the same temperature for another 40 minutes. Let the cake cool down in the tin on a cake rack, remove from the tin and dust with icing sugar
waiting time 2 hours