Grease a springform pan (26 cm Ø). Cream the fat, 125 g sugar and 1 packet of vanilla sugar. Stir in eggs one by one and 2 tbsp. caramel sauce. Mix flour and baking powder and stir in half of the chocolate drops briefly.
Paint into the mould. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes. Let them cool down.
Briefly mix quark, cream cheese, lemon juice, 50 g sugar and 1 sachet of vanilla sugar. Whip the cream until stiff, while letting the cream firmer trickle in. Carefully fold into the quark cream. Spread loosely on the cake base.
Sprinkle with the rest of the caramel sauce. Coarsely chop the remaining chocolate drops and sprinkle over the top.