Separate eggs. Beat the egg yolks and 150 g icing sugar in a hot water bath for 5-6 minutes until creamy. Leave to cool. Line a springform pan (26 cm Ø) with cling film.
Cut the vanilla pod in half lengthwise and scrape out the pulp. Mix with quark, lemon juice and zest. Separately beat egg white and 300 g cream until stiff. First fold quark, then beaten egg white and finally cream into the egg yolk mixture.
Fill into the mould, cover and freeze for at least 4 hours, preferably overnight.
Preheat the oven for the biscuit spirals (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Mix flour, 100 g icing sugar and 100 g cream until smooth. Fill 1/4 dough into the piping bag and cut off a corner.
Spray 4 lines (1/2 cm wide, 15 cm long) onto a baking tray covered with baking paper. Bake for 5-7 minutes and take out. As soon as you can touch them, wrap them spirally around a wooden spoon handle.
Bake a total of 16 spirals. Remove cooled spirals from the spoon.
Let the frozen cake thaw for 1 - 1 1/2 hours in the refrigerator. Defrost berries. Puree 250 g, possibly pass through a sieve. Sweeten with honey.
Remove the mould edge. Cut open the cake with a hot rinsed knife and freeze the rest immediately. Decorate the cake pieces with berries, sauce and biscuits.