Preheat the oven for the dough (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a box form (10 x 30 cm; approx. 2 l capacity) and dust with flour. Cream 250 g butter, sugar and 1 pinch of salt with the whisks of the mixer for approx. 5 minutes.
Stir in the eggs one by one. Mix 225 g flour, baking powder, speculoos spices and almonds. Stir briefly into the butter-egg-cream with milk. Smooth in the form. Bake in a hot oven for 50-60 minutes (stick test), covering with aluminium foil after about 40 minutes if necessary.
Take out and let it cool down for about 30 minutes, carefully turn out of the mould. Let it cool down.
For the cream, stir the quark with icing sugar until smooth. Whip the cream until stiff, fold in. Spread 3-4 tablespoons of quark cream in a glass mould (approx. 17 cm Ø; 11 cm high).
Cut the cake into approx. 1⁄2 cm thick slices. First cut off the brown edge of each slice, then cut the slices in half. Spread the halved slices with curd cream to a thickness of approx. 1⁄2 cm each, then spread some red fruit jelly on top.
Place the cake slices in the trifle mould as vertically as possible along the edges. Finally, break a few cake slices into pieces in the middle of the trifle mould, alternate layers with red fruit jelly, up to 2 tbsp.
Spread the rest of the quark cream on the trifle. Chill for at least 1 hour. To serve, spread the rest of the red fruit jelly on the trifle.