Flour, 75 g icing sugar, vanilla sugar, half of the grated lemon peel, 1 pinch of salt, 150 g cold butter in pieces and 2 tablespoons of cold water, first with the dough hooks of the hand mixer, then quickly knead with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes
Lightly grease a springform pan (26 cm Ø; rim at least 7 cm high). Roll out approx. 300 g of dough on a lightly floured work surface and place on the bottom of the mould (approx. 25 cm Ø). Halve the rest of the dough and form 2 approx. 34 cm long rolls. Place the rolls on the inside edge of the mould and press them down to a height of approx. 3 cm. Prick the base several times with a fork. Bake in the preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes
Put 250 g softened butter, sugar, 1 pinch of salt and the remaining half of the grated lemon rind in a large bowl. Mix with the whisk of the hand mixer for 2-3 minutes. Mix eggs and pudding powder, stir in quark and then mix everything with the butter to a smooth cream
Remove the finished short pastry base from the oven. Turn down the temperature (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2). Spread the shortcrust pastry base with jam, add the quark cream and sprinkle with approx. 30 g almond flakes. Put back into the oven and bake for about 1 1/4 hour. After approx. 30 and approx. 50 minutes baking time, remove the cake from the edge all around with a knife. Let the finished cake rest for 5-10 minutes in the switched off oven
Let the cake cool in the mould on a cake rack for at least 4 hours. Roast 30 g flaked almonds in a pan without fat, take them out immediately and let them cool down. Remove the cake from the tin, sprinkle with almond flakes and dust with 1-2 tsp. icing sugar. If necessary, serve sprinkled with cream and almonds
waiting time approx. 4 1/2 hours