Cream fat, 100 g sugar and lemon peel. Add eggs and stir until creamy. Mix flour and baking powder, add to the fat mass together with 4-5 tablespoons of milk and stir in briefly.
Spread the dough evenly into a greased fruit base mould (approx. 26 cm Ø) sprinkled with breadcrumbs. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 15-20 minutes. Turn out of the pan and let it cool down.
In the meantime, select the raspberries, wash them if necessary and drain them well. Peel and slice the kiwis. Remove 4 tablespoons of the milk and mix with pudding powder and remaining sugar.
Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again briefly. Stir in quark and spread the hot pudding on the cake base. Spread the fruit on the vanilla quark and press it down lightly.
Put the cake in a cool place and serve. Serve the cake with whipped cream. Makes about 12 pieces.