Beat the baking mix, fat, eggs, lemon flavouring and 4 tablespoons of water with the whisks of the hand mixer at highest speed for approx. 3 minutes. Grease a heart-shaped cake base and sprinkle with breadcrumbs. Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175-200 ° C/ gas: level 2) for approx. 30 minutes. Take out, turn out on a cake rack and let it cool down.
Stir 3 tablespoons of milk and sauce powder until smooth. Bring the rest of the milk, 2 tablespoons of sugar and sliced vanilla pod to the boil. Add sauce powder while stirring and bring to the boil again. Remove the vanilla pod and let the pudding cool down. Soak gelatine in cold water. Mix quark, liqueur, remaining sugar, egg yolk and pudding. Squeeze the gelatine, dissolve over a mild heat and stir into the quark mixture. Spread the quark mixture on the cake base. Wash and clean the strawberries, dab dry and place on the quark mixture. Heat the jelly and cover the strawberries and the edge of the cake with it.
Mix quark, liqueur, remaining sugar, egg yolk and pudding. Squeeze the gelatine, dissolve over a mild heat and stir into the quark mixture. Spread the quark mixture on the cake base. Wash and clean the strawberries, dab dry and place on the quark mixture. Heat the jelly and cover the strawberries and the edge of the cake with it. Sprinkle the edge with pistachios. Results in about 10 pieces
Baking dish: Kaiser