Put the biscuits in a freezer bag and crush them with the cake roll. Melt butter in a small pot. Brush the bottom of a springform pan (24 cm Ø) thinly with oil. Mix biscuits and butter. Put butter crumbs evenly on the bottom of a springform pan, press flat and chill for about 30 minutes. Beat the eggs, sugar, vanillin sugar and salt until thick and creamy.
Mix quark and cream cheese. Stir in pudding powder. Fold the sugar and egg mixture into the quark mixture. Fill the quark mixture and red fruit jelly into the mould in patches. Pull through the curd mixture with a long wooden skewer, smoothing the surface. Bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 1 1/4 hours, remove from oven and allow to cool well.
waiting time approx. 2 hours