Drain the cherries and collect the juice. Cream the fat, 150 g sugar and 1 packet of vanilla sugar. Stir in the eggs one by one. Mix flour and baking powder and stir in.
Spread half the dough into a greased springform pan (26 cm Ø). Stir nut nougat cream into the rest of the dough. Spread on the light-coloured dough. Spread the cherries, except for a few, on top. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 40-45 minutes. Let them cool down.
Whip 500 g cream and firming agent until stiff. Mix quark, 50 g sugar and 1 packet of vanilla sugar. Fold in cream. Place the rim of the mould around the base. Spread the quark on top and refrigerate.
Fill cherry juice with water to 400 ml. Mix the icing powder, 50 g sugar and juice. Bring to the boil and let cool down briefly. Spread the glaze on the quark by the spoonful. Put the cake in a cool place for about 4 hours. Whip 100 g cream until stiff. Decorate the cake with cream tuffs and the rest of the cherries.