Melt the butter and let it cool down. Beat the eggs, sugar, 1 packet of vanilla sugar and salt with the whisk of the hand mixer for about 8 minutes until thick and frothy. Stir in the quark, pudding powder, lemon zest and lemon juice one after the other. Finally fold in butter
Put the mixture into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 50 minutes. If necessary, cover after about 30 minutes. Let the cake cool down for about 10 minutes with the oven door open. Remove the cake from the edge of the mould and let it cool down on a cake rack
Mix 1 sachet of vanilla sugar and cream thickener. Whip the cream until stiff, allowing the cream firming mixture to trickle in. Remove the cake from the tin. Pour the cream on top and spread loosely. Keep cool until serving. Serve with red fruit jelly
waiting time approx. 2 hours