Grease and crumble a sheet of 30x40 cm. Beat the egg whites with salt for the curd mixture and set aside.
For the batter, beat the eggs with sugar and vanilla sugar until thick and frothy. Carefully add egg liqueur and oil and stir in as well. Flour. Mix the almonds and baking powder and fold carefully into the batter. Pour the dough into the prepared form and smooth it out.
For the quark mixture, stir together the quark, egg yolk, powdered sugar, vanilla sugar and pudding powder. Then carefully fold in the egg whites. Pour the mixture into a piping bag and sprinkle a diamond pattern on the prepared dough. Do not inject too tightly so that the dough can rise nicely in between.
Bake the cake at 175 ° C for approx. 40 minutes ... don't forget to test your chopsticks.
Let the cake cool in the tin, then turn it out onto a platter and dust with powdered sugar before serving.