What you need:
300 g flour 200 g beet sugar 1 pkg baking powder juice and peel of 1 lemon 100 ml sunflower oil 150 ml water 300 g soy quark 200 g powdered sugar 150 ml coconut oil
Preheat the oven to 175°C, mix the flour, the sugar, the baking powder, the lemon and the sunflower oil together, put it in a 18cm springform pan and bake it for 30 minutes. Let it cool off.
Mix the quark, the powdered sugar and the coconut oil and let it sit for one hour in the freezer. Then put it on the cake and decorate it with almonds, coconut flakes and amaranth.