Wash the berries and marinate in Grand Marnier and powdered sugar.

Mix the sour cream, salt, egg yolk, vanilla sugar, and lemon zest.

Begin to beat the eggs, add granulated sugar, and beat to stiff peaks.

Carefully fold the egg whites and the flour into the yolk mixture.

Butter the dalken pan (or ableskiver pan), heat on medium, pour in the batter, and fry, turning the dalken once.

For the quark sauce, strain the quark and mix with egg yolks, confectioner’s sugar, sour cream, rum, and lemon zest.

Whip the cream slightly and hold in.

Place one dalken on each plate, place the marinated berries and quark sauce on top, then top with another dalken.

Dust with confectioner’s sugar.