Peel, wash and finely grate the carrots. Cream the fat, 175 g sugar, 1 packet of vanilla sugar and salt with the whisks of the hand mixer. Separate the eggs. Stir in the egg yolks one by one. Stir in lemon zest, lemon juice and liqueur. Mix flour, almonds and baking powder, stir in portions.
Fold in carrots. Beat egg whites until stiff and fold in portions. Pour the dough into a greased springform pan (26 cm Ø), smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. If necessary, cover the cake with aluminium foil 20 minutes before the end of the baking time. Remove from the oven, remove from the springform pan rim and place on a cake rack. Leave to cool in the mould. Remove from the tin and place on a cake plate. Mix quark, mascarpone, 1 packet of vanilla sugar and 75 g sugar. Spread loosely on the cake base. Chill for about 1 hour.
Remove from the oven, remove from the springform pan rim and place on a cake rack. Leave to cool in the mould. Remove from the tin and place on a cake plate. Mix quark, mascarpone, 1 packet of vanilla sugar and 75 g sugar. Spread loosely on the cake base. Chill for about 1 hour. Sprinkle the edge with brittle. Decorate with chocolate shavings
waiting time approx. 4 1/2 hours