Summary

Ingredients

• 225 grams sugar
• 250 g flour
• 2 packs vanilla sugar
• 1 pinch (s) salt
• 5 egg (s)
• 125 g butter, cold
• 75 g butter, soft
• 500 g poppy seed cake
• Lemon (s) - zest, grated
• 750 g quark, (40%)
• 1 packet custard powder, vanilla, for cooking
• powdered sugar

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Instructions

1. Knead the flour, 75 g sugar, 1 piece of vanilla sugar, salt, 1 egg and 125 g butter into a smooth dough. Cover and chill for about 30 minutes.
2. Line a greased springform pan with it and draw a 5 cm high edge. Prick the bottom several times. Spread the poppy seed baking on the dough.
3. Separate 2 eggs. Mix 75 g butter, lemon zest, 1 piece of vanilla sugar and 75 g sugar until creamy. Add 2 egg yolks and 2 eggs one after the other. Stir in the quark and pudding powder. Beat 2 egg whites until stiff and pour in 75 g of sugar. Fold into the cheese mixture. Spread on the poppy seeds.
4. Bake at 150 degrees fan-assisted / 175 degrees electric stove for about 1 hour. Leave to rest in the switched off oven for about 10 minutes. Let cool in the mold (preferably overnight).
5. Serve dusted with powdered sugar.