Ingredients

• 2 egg yolk
• 2 tbsp warm water
• 3.52 oz (100 g) sugar
• 1 package vanilla sugar Dr. Oetker
• 2 egg white – beat them firm
• 2.64 oz (75 g) flour
• 1.76 oz (50 g) starch (like Gustin or potato starch)
• 1 tbsp baking powder Dr. Oetker
• 1 package vanilla sugar
• 17.6 oz (500 g) heavy cream
• 1 package whip cream stabilizer (Sahnesteif;  keeps whipped cream firm) – optional
• 8.8 oz (250 g) creamy quark
• 12 top kiss (coconut or plain)

Directions

1. Biscuit cake: Beat egg yolks until foamy, add sugar and 1 vanilla sugar, beat until you get a cream; add firm egg whit.
2. Mix flour with starch and baking powder and add it to the cream.
3. Fill it into a spring form that had been layered with parchment paper.
4. Bake it on 175 – 200 C or 350 F for 20 – 30 min – let it cool off.
5. Filling: – Beat heavy cream with 1 vanilla sugar and whip cream stabilizer; then add quark.
6. In using a sharp knife cut off the bottom wafer of the top kiss.
7. Mash the top kisses and carefully mix it with the quark filling.
8. Place  a cake ring around the biscuit cake and spread the quark filling evenly on top of it.
9. Decorate with the top kiss wafers; you can cut them in half or use them complete; you also can use the little top kisses to decorate.
10. Keep the cake for several hours cool before you serve it.