Pastry Cream Cake

Preheat oven to 200°C (approximately 400°F).

Roll thawed puff pastry on a flat work surface dusted with flour into two 20x25 cm (approximately 8x10 in) circles. Use a fork to repeatedly stab and sprinkle with powdered sugar. Bake until golden brown, about 20 minutes, on a baking sheet lined with baking paper. Remove and cool for 1 hour.

Soak gelatin in plenty of cold water. Mix quark with yogurt, orange zest, powdered sugar and vanilla sugar until smooth. Squeeze gelatin, warm in a saucepan with orange juice and liqueur and allow to melt. Stir in 2-3 tbsp of quark mixture and then pour gelatin mixture into remaining quark mixture. Beat heavy cream and whip cream until stiff. Fold into mixture.

Spread cream filling over one baked pastry, using a pan with removable frame if needed to hold together. Top with second baked pastry and refrigerate for at least 2 hours.