Wash the lemon, dab dry and finely grate the peel. Halve the lemon, squeeze one half. Mix 150 g quark, milk, oil, 75 g sugar, lemon rind and 1 pinch of salt. Mix flour and baking powder. First knead the quark mixture, flour and baking powder with the dough hooks of the hand mixer then with your hands to a smooth dough. Grease a contraction form (30 cm Ø). Remove 2/3 of the dough and roll out round (40 cm Ø). Line the form with it, press the edge firmly. Halve the remaining dough. Melt the chocolate coating over a hot water bath. Allow to cool slightly and knead under one half of the dough
For the almond paste, melt 300 g of sugar in a pot to a golden brown caramel. Stir in 4 tablespoons of butter until everything has combined. Deglaze with cream. Simmer while stirring until you get a smooth caramel. Stir in almonds. Pour into a bowl and let cool down for about 30 minutes
In the meantime, stir 125 g butter with 125 g sugar until creamy. Stir in 1 tbsp. lemon juice, liqueur and eggs one after the other. Also stir in 500 g quark and pudding powder
Spread the almond paste on the pastry base and smooth it down. Spread the quark mixture over it. Roll out remaining dough on a floured work surface (approx. 12 x 30 cm). Cut 8 approx. 1.5 cm wide strips from each dough. Place strips of dough alternately as a grid on the cake, cut to length. Pull the edge of the dough slightly over the ends of the grid. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Cover the cake with foil and bake for another 15 minutes. Leave to cool on a cake rack for 1-2 hours. Remove from the tin. Dust the cake edge with icing sugar
waiting time approx. 1 1/4 hours