Separate eggs. Refrigerate the egg whites. Grate marzipan finely. Cream fat, 100 g sugar, marzipan and 1 pinch of salt for about 5 minutes. Stir in the egg yolks one by one. Mix the flour, almonds and baking powder and mix in alternately with the mineral water. Pour into a greased springform pan (26 cm Ø) and smooth it down.
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Take out and let cool down. Soak gelatine in cold water. Drain the cherries. Stir mascarpone, quark, 75 g sugar and orange peel until smooth. Warm the orange juice, squeeze the gelatine well and dissolve in it. Mix gelatine with part of the cream, then add to the rest of the cream and chill briefly. Beat 250 g cream until stiff and fold into the cream. Place the base on a cake plate and close a cake ring around it. Add half of the cream, smooth it down and spread cherries on top. Cover with the remaining cream. Chill for about 4 hours. In the meantime, beat the egg whites and 1 pinch of salt until stiff, add 150 g sugar and beat for another 3 minutes. Finally stir in lemon juice.
Beat 250 g cream until stiff and fold into the cream. Place the base on a cake plate and close a cake ring around it. Add half of the cream, smooth it down and spread cherries on top. Cover with the remaining cream. Chill for about 4 hours. In the meantime, beat the egg whites and 1 pinch of salt until stiff, add 150 g sugar and beat for another 3 minutes. Finally stir in lemon juice. Pour into a piping bag with a small perforated spout. Line a baking tray with baking paper and sprinkle meringue tuffs on it. Dry in a preheated oven (electric cooker: 80 °C/gas mark: 1 with a wooden spoon in the door) for about 4 hours. Loosen the cake edge. Whip 100 g cream until stiff and spread the edge of the cake. Decorate the cake all around with meringue tuffs and sprinkle with silver beads. Dust with icing sugar before serving
Pour into a piping bag with a small perforated spout. Line a baking tray with baking paper and sprinkle meringue tuffs on it. Dry in a preheated oven (electric cooker: 80 °C/gas mark: 1 with a wooden spoon in the door) for about 4 hours. Loosen the cake edge. Whip 100 g cream until stiff and spread the edge of the cake. Decorate the cake all around with meringue tuffs and sprinkle with silver beads. Dust with icing sugar before serving