Stir pudding powder, 3 tablespoons sugar and 6 tablespoons milk until smooth. Stir into the boiling milk, bring to the boil and simmer for 1 minute. Remove from the heat. Whip 1 packet of vanilla sugar, salt and 150 g sugar with the whisk of the hand mixer until white-creamy. Stir in the eggs one by one. Mix flour and baking powder. Stir the flour mixture into the butter-egg mixture. Spread the dough evenly on a greased and floured baking tray (40 x 36 cm).
Separate eggs. Beat egg whites until stiff. Whisk the egg yolks, 125 g sugar and 2 packets of vanilla sugar until white-creamy. Stir in pudding powder, quark and crème fraiche. Fold in 2 portions of beaten egg white. Spread the quark mixture evenly on the other dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. Remove the cake and put it in a cool place for about 2 hours.
Cut the cake into cubes (4 x 4 cm). Wash the strawberries, drain well and cut into quarters. Sort the raspberries. Skewer 1 raspberry and 1 strawberry quarter per cube with a bamboo skewer.