For the cake bases, spread a square springform pan (approx. 24 x 24 cm; alternatively round, 26 cm Ø) with oil and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
Drain the pineapple and chop finely. Peel, wash and roughly grate the carrots. Chop nuts finely.
Mix 500 g flour, baking powder, 300 g sugar, 1⁄2 TL cinnamon and nuts. 1⁄4 l Mix oil and eggs. Add to the flour mixture and mix briefly with the whisk of the mixer to a smooth dough. Fold in pineapple and carrots.
Smooth the dough in the form. Bake in a hot oven for approx. 1 hour (chopstick test!). Remove and immediately press the cake surface carefully flat. Remove from the tin and let it cool down.
For the cream, place the quark, mascarpone, icing sugar, 3 tablespoons orange juice and cream stiffener in a large mixing bowl. Whip to a firm cream with the whisks of the mixer.
Cut the cake twice horizontally in 3 layers. Spread each cake layer loosely with approx. 1⁄3 cream. Carefully place the cakes on top of each other on a cake plate and chill for approx. 3 hours.
For the syrup 1⁄4 l orange juice and 75 g sugar approx. 15 minutes on half boil down. Let it cool down. Sprinkle the cake with some syrup to serve. Add the rest of the syrup.