Mix butter, 2 tablespoons of sugar, lemon zest, 1 pinch of salt and eggs with the whisk of the hand mixer. Stir in 500 g quark and flour.
Defrost the vanilla ice cream. Sort the berries, wash and drain if necessary.
Heat the lard in a coated pan. Add the dough in portions as a blob, flatten it a little bit and bake for about 3 minutes on each side. Keep the finished lentils warm.
Puree 250 g quark, ice cream, 2/3 berries and 2 tablespoons sugar. Fold in the rest of the berries. Arrange lentils with quark. Dust with icing sugar.