Summary

Ingredients

• 150 grams flour
• 1 teaspoon Baking powder
• 65 g suar
• 2 egg yolks
• 1 tablespoon milk
• 50 g butter

For covering:

• 2 packs custard powder
• 200 g suar
• 0.5 liter ½ milk, cold
• 0.5 ½ bottle lemon flavor (baking oil)
• 750 g quark
• 3 egg whites
• 1 egg yolk to brush the cake
• n.a. milk, 1 tablespoon

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Instructions

1. Put half of the flour and baking powder in a bowl. Make a well in the middle, add the sugar, egg yolks and milk. Process the ingredients into a pulp. Place the butter in pieces on top, cover with the remaining flour and knead into a firm dough. Chill the dough for 30 minutes.
2. Line the bottom of a springform pan with two thirds of the batter, use the rest for the edge of the springform pan. Prick the bottom several times with a fork. Pre-bake for about 15 minutes at 200 ° C, with convection at 180 ° C.
3. For the topping, mix the pudding powder and two thirds of the sugar with a quarter liter of milk. Heat the rest of the milk, then stir in the mixed mixture, do not let it burn.
4. For the egg whites, beat the remaining sugar with the egg whites until stiff. Fold the egg whites, the baking oil and the quark into the pudding and stir continuously with a whisk. Pour the pudding quark mixture onto the cake batter and brush with egg yolk, mixed with a tablespoon of milk as required.
5. Bake at 150 ° C, fan oven 130 ° C, for 50 to 60 minutes.