For the short pastry, put flour, 200 g butter in pieces, 100 g sugar and 1 egg in a bowl. Knead with the dough hooks of the hand mixer to a smooth dough and put it in a cool place for about 30 minutes. In the meantime drain the cherries. Melt the couverture on a hot water bath. Whisk 80 butter and 100 g sugar with the whisks of the hand mixer until creamy. Separate 5 eggs.
Add the egg yolks one after the other to the sugar-fat mixture. Stir in curd cheese, salt, lemon peel and semolina. Grease the fat pan of the oven. Roll out the shortcrust pastry on it. Prick the pastry several times with a fork. Beat the egg white until stiff and fold into the quark mixture. Stir the liquid chocolate coating (except for about 4 tablespoons for decorating) and 2 teaspoons of cocoa into half of the quark mixture. Store the chocolate coating for decoration on the still warm water bath. Pour white and brown curd mixture in large blobs onto the shortcrust pastry. Marble with a spoon. Spread cherries on the dough.
Stir the liquid chocolate coating (except for about 4 tablespoons for decorating) and 2 teaspoons of cocoa into half of the quark mixture. Store the chocolate coating for decoration on the still warm water bath. Pour white and brown curd mixture in large blobs onto the shortcrust pastry. Marble with a spoon. Spread cherries on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for about 35 minutes. Let the cake cool down. Caramelise 5 tablespoons of sugar in a pan and add almond slivers. Brush 1 piece of aluminium foil with oil, add almonds and let it cool down. Pour 4 tablespoons of couverture into a piping bag with a small opening and spray strips onto the cooled cake. Decorate with caramelized almond slivers
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for about 35 minutes. Let the cake cool down. Caramelise 5 tablespoons of sugar in a pan and add almond slivers. Brush 1 piece of aluminium foil with oil, add almonds and let it cool down. Pour 4 tablespoons of couverture into a piping bag with a small opening and spray strips onto the cooled cake. Decorate with caramelized almond slivers