Pour the sugar and water into a large saucepan. Let it cook on the highest setting until the water has evaporated and the sugar takes on a little color. Take the pan off the stove and add the cream (caution: steam!). Put the saucepan back on the stove over low heat and stir until the caramel is golden brown. Be careful not to create lumps that are too large. Take the saucepan off the heat and let the caramel cool down, stirring occasionally. Add the quark, stir well and refrigerate for approx. 2 hours.
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