Stracciatella cake with sweet cherries

Soak gelatine for the filling. Wash and stone the cherries. Chop chocolate. Mix the mascarpone with the quark, sugar and vanilla sugar. Squeeze out the gelatine, dissolve it, mix it with 3 tablespoons of the cream and stir this into the remaining mixture. When the cream begins to gel, whip the cream until stiff and fold in. Then fold in the cherries and chocolate. Place a cake ring around the base and spread the mixture on top. Crumble the cut top and sprinkle the crumbs on the cake.

Cool the cake for 12 hours, then decorate with 75 g of liquid nut nougat cream as desired.