Melt 75 g butter in a saucepan, let it cool down for about 5 minutes. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
manufacturer). Wash the lemon hot, dab dry and finely grate the peel. Halve the lemon, squeeze one half (use the rest for other purposes). Separate the eggs. Mix both types of quark, egg yolk, sugar, pudding powder, 2 tablespoons lemon juice and half lemon peel well.
Stir in melted butter. Beat the egg white with 1 pinch of salt until stiff. Fold into the cheese mixture in 2-3 portions.
Smooth the mixture in the mould. Bake in the hot oven on the lower shelf for 50-60 minutes. Let the cake cool down in the slightly opened oven for about 15 minutes, then take it out and let it cool down.
Wash and clean the strawberries and cut them into smaller pieces if necessary. Mix with maple syrup and rest of lemon peel. Spread on the cake to serve. Dust with icing sugar.