Melt 130 g butter. Finely chop 400 g biscuits in the universal chopper. Mix butter and biscuit crumbs to a moist crumbly mixture. Spread the crumbly mixture evenly on the fat pan of the oven and press firmly. Warm up the nut nougat cream.
Cream 80 butter and sugar. Separate the eggs. Gradually add the egg yolks to the sugar mixture. Stir in curd cheese, layer cheese, salt, lemon peel, chocolate flakes, nut nougat cream and pudding powder. Beat the egg white until stiff and fold into the quark mixture. Spread half of the cream on the crumb base, then cover with 20 biscuits. Spread the rest of the cream on top and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Let the cake cool down. Roast the coconut chips in the oven for about 5 minutes until golden brown.
Beat the egg white until stiff and fold into the quark mixture. Spread half of the cream on the crumb base, then cover with 20 biscuits. Spread the rest of the cream on top and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Let the cake cool down. Roast the coconut chips in the oven for about 5 minutes until golden brown. Cut cake into pieces and decorate with coconut chips