Put flour, icing sugar, salt, 1 egg and butter in pieces in a bowl. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth short pastry. Wrap in foil and chill for about 45 minutes
Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Lay out a greased springform pan (approx. 26 cm Ø) with the dough, pressing the edge down. Prick the base of the dough several times with a fork and chill. Sort the blackberries. Put 10 blackberries aside. Puree 100 g blackberries and 1 teaspoon sugar
Mix mascarpone, quark, 125 g sugar, 4 eggs and lemon juice with the whisk of the hand mixer. Stir in pudding powder. Mix approx. 1/3 of the mixture and blackberry puree. Pour the light and dark mixture alternately into the mould and marble with a fork. Add the remaining blackberries to the edge of the mixture. Bake the cake in the preheated oven, lower shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour. If the surface gets too dark, cover with aluminium foil. Leave to cool in the switched-off oven with the oven door slightly open for approx. 20 minutes. Then let it cool down in the form on a cake rack
Roast the flaked almonds in a pan without fat. Take out and let it cool down. Heat jam, pass through a sieve and let it cool down. Whip cream until stiff. Decorate cake with cream tuffs. Drizzle jam over it and sprinkle with flaked almonds
waiting time approx. 2 1/4 hours