"Cloudy" Chess Cake

Separate the egg yolks from the whites and mix them with the yogurt and starch.

Divide the mixture into two portions and add cocoa powder to one of them.

Whip the egg whites until stiff peaks form and gently fold them equally into both batter mixtures.

Pour each batter into a separate baking pan and place in an oven preheated to 190°C (375°F). Bake for 20-25 minutes.

Let the baked sponge cakes cool completely, then remove them from the pans.

Cut concentric circles of different sizes out of each sponge, then reassemble them into two new cakes by alternating the contrasting colored rings (as shown in the photo).

Whisk together the soft quark and sweetener to make the cream.

Spread about 40% of the cream over the first cake layer, top with the second layer, and frost the entire cake with the remaining cream.