Wash, stalk and stone the cherries. Melt butter. Beat eggs and sugar with the whisk of the hand mixer for about 5 minutes until creamy. Add butter slowly. Fold in curd cheese with a whisk.
Mix pudding powder, durum wheat semolina and baking powder and fold into the egg quark mixture. Line a fat pan of the oven (32 x 39 cm) with baking paper, sprinkle almond flakes on it, fill in quark mixture and smooth it down. Spread cherries evenly on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 35 minutes. Remove the cake and let it cool down on a cake rack