Put the quark, white sugar and vanilla sugar in a bowl and stir until creamy with the hand mixer. Whip the cream until stiff and fold into the quark cream. Roast the almond flakes in a coated pan without fat. Please do not stir, just swivel the pan, otherwise the flaked almonds will break.
Fill a nice, large bowl with the frozen berries. Then you put the quark cream.
So that the brown sugar can stick, I always moisten a strip of the peel above the quark layer with a damp cloth and sprinkle the brown sugar decoratively on the quark layer and the edge of the peel. I very carefully pluck a fork through the quark into the fruit and pull it up a bit so that you can just see a few berries. On top of that there are of course the roasted almond flakes
.
This dessert is always popular and would still taste good the next day - unfortunately there is hardly anything left over.
Note: It tastes good even without the flaked almonds.