1. Preheat the oven to 350°F (180°C). Lightly grease a large round baking pan (Ø 10 inches / 26cm) and set aside.

2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs, one at a time, and mix well after each addition. Add the vanilla paste and stir in. Mix the flour with baking powder and salt, then add to the bowl along with the milk and mix just until combined. Pour the batter into the prepared pan, smooth it out the top and bake for about 16-18 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool in the pan.

3. While the cake is baking, you can prepare the compote. To do this, cut fresh fruit into small pieces, defrost frozen fruits and then place in a small saucepan. Heat gently while stirring constantly. Mix the cornstarch with sugar, vanilla paste and water, then add to the pot. Bring everything to a boil once and then let simmer until the fruits/berries have softened and the liquid has thickened nicely. Remove from heat and allow to cool down completely.

4. Mix the mascarpone, cream quark (curd cheese), confectioners’ sugar and lemon juice until well combined. Fold in the chopped cookies and set aside.

5. Place the cake layer in a cake ring on a serving plate and tighten the ring. Spread the cooled compote on top of the cake, leaving a border of about 1 inch (2,5cm) free. Carefully spread the cream mixture over the fruit mixture and cover the entire cake with it. Smooth out the surface and place the cake in the fridge for at least 2 hours.

6. Decorate with fresh berries and chopped cookies before serving.