For the stracciatella cherry mini tart, grease and flour an 18 cm diameter tart pan and a small baking sheet about 21 cm x 24 cm. Preheat the oven to 180 degrees top/bottom heat.
Separate the eggs and beat with egg whites and a pinch of salt. Add sugar and vanilla sugar and mix well. Then slowly add the yolks.
Finally, sift flour with baking powder and fold in. Divide the mixture between the cake pan and the baking tray and bake together until golden brown. Allow to cool, then turn out of the pan.
In the meantime, mix cream cheese, curd cheese, sugar, vanilla sugar and lemon juice. Whip the cream with cream stiffener and fold in. Finally, fold in the chocolate flakes to taste.
For the berry mixture, place the cherries and berries in a saucepan with 2-3 tablespoons of water, simmer gently for about 10 minutes, then puree. Stir in 3-4 tablespoons sugar (depending on the sweetness of the fruit).
Soak gelatin in cold water for 5 minutes and dissolve in the still hot mixture. Allow to cool. Put the cake base back into the clean mold. Place a small glass about 5 cm in diameter in the center.
Then cut a strip from the sponge cake base of the baking sheet that is about as high as the springform pan. Place it around the glass. Immediately spread some of the stracciatella cream all around and spread it so that the bottom lies nicely around the glass.
Cut 5 cherries in half and place them evenly on top of the stracciatella cream.