Separate the eggs for the dough, beat the egg whites with 2 tablespoons of water until stiff, drizzling in the sugar. Fold in the egg yolks and flour (mixed with baking powder) and the ground almonds. Line the springform pan with baking paper, spread the dough and bake at 160 degrees (preheated) for 20 minutes. Let cool down.
Place the base on a cake plate, place the cake ring around the base. Soak the gelatine in cold water. Gently squeeze out the gelatine and heat it up slightly in a saucepan with 3 tablespoons of egg liqueur. Stir constantly until the gelatine has dissolved. Mix the yogurt with the quark, the remaining egg liqueur and the vanilla sugar. Stir in the gelatin mass.
Drain the cherries. Whip the cream until stiff and fold it carefully into the yoghurt mixture. Now spread a few spoons of yoghurt mixture on the floor, sprinkle cherries over the top and distribute the rest of the yoghurt mixture over it.
Chill the cake for at least 3 hours. Make a cake topping from 250 ml cherry juice according to the instructions on the packet. Carefully distribute this over the firm yogurt mixture. Chill again.
The cake can now be served. But you can also decorate them depending on the occasion.