Ingredients
Instructions
Prepare a pudding from milk, pudding powder, vanilla sugar, and crystal sugar, let it cool completely, lay a microfiber bag on top to prevent skin formation. Beat the butter with a hand mixer and gradually fold in the cooled pudding, then lightly fold in the quark and divide the resulting cream into 4 portions.
Line the bottom of a mold (32x22 cm - approximate dimensions) with parchment paper (not absolutely necessary) and arrange cookies in a single layer, layer one portion of the cream, then cookies again. The quantity will yield 5 layers of cookies, and the aforementioned mold is filled to the top.
Decorate the top with whipped cream with stabilizer (I used my favorite instant whip cream from Oetker, 2 packs for 200ml of very chilled milk) and let it set overnight.
