Cut the rolls into fine pieces, pour the warm milk over them and let them soak. Meanwhile, beat 3 egg yolks with the sugar and vanilla sugar until foamy. Stir in the curd cheese, butter vanilla flavoring, lemon juice and semolina mixed with baking powder. Stir the soaked rolls well with the dough hook of a hand mixer.
Fold in the quark mixture and the cherries.
Finally, fold in the egg whites, beaten until stiff.
Pour the mixture into a shallow greased baking dish (26 cm) and sprinkle with the sliced almonds. Bake in a hot oven at 175 – 200 °C top/bottom heat for approx.
30 – 40 minutes.
Dust the casserole with powdered sugar shortly before serving. For the cherry sauce, mix the cornstarch with sugar and cherry juice, bring to the boil briefly while stirring.