Warm up the milk. Dissolve the crumbled yeast in it. Put flour, egg, sugar, fat, salt and yeast milk into a bowl and work through with the dough hooks of the hand mixer until the dough starts to bubble.
Cover and leave to rise for about 15 minutes in a warm place (oven 50 ° C, door with wooden spoons gap wide open). Knead vigorously with your hands and leave to rise for another 15 minutes. In the meantime, stir the pudding powder and some milk until smooth.
Bring the rest of the milk to the boil and stir in the mixed pudding powder. Bring to the boil again briefly. Cover the pudding with foil so that no skin forms, allow to cool. Cream butter and 200 g sugar with the whisk of the hand mixer.
Separate 5 eggs. Pass the cooled pudding through a sieve and stir into the butter-sugar cream by the spoonful. Gradually stir the egg yolks into the buttercream. Grease a fat pan and sprinkle with breadcrumbs.
Knead the yeast dough briefly and roll out thinly in the fat pan. Press the dough up at the edge with your hands. Prick the dough several times with a fork. Mix quark, remaining sugar and remaining eggs and spread evenly on the dough.
Sprinkle with raisins and almonds. Beat the egg whites until stiff and fold into the buttercream. Spread evenly on the quark mixture. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 1 hour.
Cover with parchment paper after about 40 minutes. Sprinkle the cake with vanillin sugar while still hot. Let it cool down. Results in about 24 pieces.