Brush the ring-shaped cake mould with a little butter, dust with flour.
Place the butter in a bowl, whisk in the sugar and salt.
Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the quark.
Mix the flour, almonds and baking powder and stir into the mixture.
Divide the mixture into 2 portions. Coarsely chop the pistachios, set aside 2 tbsp. Mix the remaining pistachios and the cranberries into one half of the cake mixture.
Mix the beetroot juice into the other half.
Using tablespoons, spoon the cake mixtures alternately into the prepared cake mould.
Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip onto a cooling rack and leave to cool completely.
Combine the icing sugar and beetroot juice, pour over the cake, sprinkle with the reserved pistachios, leave to dry.