Cut the biscuit base into a heart shape. Mix 200g quark with the two milk wafers and some sugar until the milk wafers are completely chopped up. Brush the biscuit heart with it, including the sides.

Mix 2,200g quark with a little cocoa and sugar until smooth, then spread carefully on the heart. Then whip the cream with the cream stabilizer and a little sugar until stiff. Decorate the cake with the cream and chocolate hearts.