Mix flour, baking powder, 100 g sugar, salt and vanilla pulp. Add quark, oil and milk. Knead to a smooth dough with the dough hooks of the hand mixer. Knead again briefly with your hands. Sprinkle a few drops of oil on a baking tray (25 x 40 cm), line with baking paper and press down. Roll out the dough on it.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Remove from the oven, place on a cake rack and allow to cool. Clean or sort and wash the berries. Cut strawberries in half. Pluck the currants from the stems. Soak gelatine in cold water. Mix sour cream, yoghurt, lemon juice and 200 g sugar until smooth. Warm 2-3 tablespoons of sour cream slightly. Squeeze gelatine and dissolve in the warmed sour cream. Add 2-3 tbsp. cream, stir, stir everything into the remaining cream and refrigerate.
Mix sour cream, yoghurt, lemon juice and 200 g sugar until smooth. Warm 2-3 tablespoons of sour cream slightly. Squeeze gelatine and dissolve in the warmed sour cream. Add 2-3 tbsp. cream, stir, stir everything into the remaining cream and refrigerate. As soon as the mixture begins to gel, whip the cream until stiff. Fold cream and 350 g berries into the mixture. Cover the base with a cake frame. Pour the berry cream on top, spread evenly and chill for about 15 minutes. Put the remaining berries on the cake and refrigerate for another 5 hours. Decorate the cake with lemon balm
As soon as the mixture begins to gel, whip the cream until stiff. Fold cream and 350 g berries into the mixture. Cover the base with a cake frame. Pour the berry cream on top, spread evenly and chill for about 15 minutes. Put the remaining berries on the cake and refrigerate for another 5 hours. Decorate the cake with lemon balm
waiting time approx. 6 hours