Line a size 22 springform pan with paper on the bottom. Grease the edge. Pour the coconut cream liqueur over the candied fruit and let it soften a little until the dough is made.

Mix the quark, milk, egg, oil, sugar and vanilla sugar together. Mix the flour with baking powder, sift into the quark mixture and knead roughly with the dough hook of the hand mixer. Then place the dough on the lightly floured work surface and knead for 1 - 2 minutes with your hands until it is smooth and no longer sticks. Let rest briefly until the filling is made.

Preheat the oven to 190 ° O / bottom heat. Put the fruits including the liqueur, butter and vanilla flavor in a chopper and mix until a creamy, lumpy mixture is formed. Divide the dough in 2 halves and roll out each 26 x 26 cm. Spread half of the mixture on each of them up to the edge and roll them up. Flour a sharp knife a little (also every now and then) and cut the rolls into 2.5 cm thick slices. Place this very close to the mold with the interface facing up, brush the surface with the cream and slide the mold into the oven on the 2nd rail from below. The baking time is 35 minutes. Then switch off the oven, stick a ladle in the door and let the cake stay in it for another 10 minutes.

In the meantime, heat the jam and make it liquid and mix the icing sugar and liqueur into a tough icing. Take the cake out of the oven, immediately glaze it thickly with the jam and drizzle the topping over it.

The simple quark oil dough makes this cake very suitable for beginners and a faster alternative to one made from yeast dough. It is easy to manufacture and can of course also be filled with many other variants.