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Put parchment on the bottom of the springform, grease the sides of the pan and dust it with flour.
Preheat oven to 175 C (342 F).
Cream the butter very well, add sugar, rum, egg-yolks and the grated zest of the lemon. Beat until you got a pale, creamy mixture.
Mix semolina, baking powder and pudding powder. Add to mixture and mix in.
Then put in the Quark and stir very well until you have an even consistency.
Beat egg-whites together with the salt until they are absolutely stiff and carefully fold into the Quark-mix 1-2 tablespoons at a time.
Put mix into springform pan and even out the surface.
Put into the hot oven (lowest rack) and bake for about 1 hour until golden yellow.
Take the pan from oven, wait until the cake has rested for some minutes and then put it top-down on a cooling rack.
Remove the parchment and put it back onto a plate (now the top should be up again).
For a better cooling put the cake-plate on another plate lying top-down or put 2 pieces of wood under the cake-plate, so that the air can circulate.