Finely grate the chocolate. Coarsely crumble the Amarettini. Separate the eggs. Cream the fat, 160 g sugar, salt and 1 packet of vanillin sugar with the whisks of the hand mixer. Stir in several portions of egg yolk. Mix chocolate, nuts, baking powder and Amarettini and stir in alternately with the liqueur. Beat the egg whites in a very large fat-free mixing bowl until stiff and fold in portions. Grease a fat pan (32 x 38 cm) and sprinkle with flour.
Pour in the dough, smooth it down and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Remove from the oven, place on a rack and allow to cool. Cut the dough into 2 rectangles (32 x 19 cm). Place rectangles on 2 large boards. Pour the cherries into a sieve, drain well and collect the juice. Soak gelatine in cold water. Mix quark, mascarpone, 2 packets of vanillin sugar and 165 g sugar. Whip the cream until stiff. Squeeze the gelatine and melt it in a small pot at low heat. Stir droplets into the quark mixture. Chill the mixture (1-2 minutes). Fold in the cream. Spread evenly on the cake bases in equal parts. Chill for approx. 3 hours. Then spread the cherries evenly on top.
Squeeze the gelatine and melt it in a small pot at low heat. Stir droplets into the quark mixture. Chill the mixture (1-2 minutes). Fold in the cream. Spread evenly on the cake bases in equal parts. Chill for approx. 3 hours. Then spread the cherries evenly on top. Measure out 250 ml cherry juice. Mix cake glaze powder and 50 g sugar in a small saucepan. Add measured fruit juice and 250 ml water and mix with a wooden spoon. Bring to the boil while stirring. Spread evenly over both cakes from the middle. Refrigerate again for about 45 minutes. Then cut into about 28 pieces. Serve decorated with cream tuffs, mint leaves and Amarettini
Measure out 250 ml cherry juice. Mix cake glaze powder and 50 g sugar in a small saucepan. Add measured fruit juice and 250 ml water and mix with a wooden spoon. Bring to the boil while stirring. Spread evenly over both cakes from the middle. Refrigerate again for about 45 minutes. Then cut into about 28 pieces. Serve decorated with cream tuffs, mint leaves and Amarettini