Mix butter, sugar, add eggs. Mix wheat flour with baking powder, sift and fold in by the tablespoon. Pour the dough into a cake springform pan (26 cm ø) lined with parchment paper, bake at approx.
175 °C for 45 to 55 minutes. Cool the cake base.
Whip the cream for 1/2 minute, add the cream stiffener, whip until stiff. Stir the curd with the juice of one lemon, fold in the whipped cream carefully. Cut the cake base in two.
Spread 2 tablespoons of jelly on the bottom layer and evenly spread one third of the quark cream on top. Place the middle cake layer on top, spread with 2 tbsp. jelly and half of the remaining quark cream. Place the last cake layer on top. Spread the edges and the top with the rest of the quark cream. Spread the chopped pistachios evenly on the edge.
Cut 16 flowers as paper stencils, place on top of the cake.
Mix cocoa and powdered sugar, dust cake and carefully peel off stencils.
Have fun with this fine cake!
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