Make a shortcrust pastry from the dough ingredients. Brush the baking sheet with oil and roll out the shortcrust pastry.
Make a curd mixture from sugar, an egg, quark, pudding powder, oil and milk. Spread the mass on the floor. Place the cleaned and, if necessary, cut into pieces fruits decoratively on the quark mixture and bake at 175 degrees for about 50 minutes.
After the cake has cooled down, stir 2 packets of cake icing (I like to keep the juice of white fruits on peaches, tangerines, etc. if I use canned fruits) and spread them over the cake.