Preheat the oven to 170 ° C (top / bottom heat). Put the shortbread in a freezer bag and crumble finely with the rolling pin. Melt the butter and mix with the biscuit crumbs. Press the biscuit mixture firmly on the bottom of a greased springform pan.
For the vanilla mixture, mix 250 g quark with 1 egg, 70 g sugar, vanilla sugar, vanilla pudding powder and lemon juice.
For the chocolate mass, mix 250 g of quark with 1 egg, 70 g of sugar and the melted chocolate separately in another bowl.
Then first distribute the vanilla mixture evenly on the biscuit base. Then spread the chocolate mixture on the vanilla mixture.
Bake the cake for about 50 minutes and then let it cool for about 30 minutes. Then put in the refrigerator for at least 4 hours - but it would be best overnight. Finally, remove the cake from the springform pan.
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