Cheese Cream Cake

Summary

Prep Time	30 mins
Total Time	1 min
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

For painting:

1 egg yolk
1 dash milk

Instructions

Sift the flour together with the baking powder and then mix with the soft butter, the 2 egg yolks, the tablespoon of milk and the sugar and work everything into a kneading dough by hand. Line a greased springform pan with a diameter of 26 or 28 cm with the dough. Pre-bake at 160 degrees for 15 minutes.
Mix the custard powder with 150 g sugar and a few tablespoons of milk until smooth. Bring the rest of the milk to the boil together with the lemon flavor. As soon as the milk boils, pull the saucepan off the plate and quickly stir in the mixed pudding powder. Then stir in the quark and bring to the boil again. Then immediately pull it off the plate again and let it cool down for about 5 minutes. In the meantime, beat the egg whites with the remaining sugar until stiff. Fold the egg whites into the pudding and quark mixture. Spread the finished filling on the pre-baked dough and bake the cake at 120 degrees fan-assisted for 1 hour.
Whisk the egg yolk with the milk, pull the cake out again after about 10 minutes of baking and brush the slightly thickened mass with the egg-milk mixture.
Take the cake out immediately after the baking time is over and let it cool down. The cake should always be baked the day before so that it is really cool and firm.

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