Summary

Ingredients

• 12 slices rusks
• 50 g butter, soft
• 750 g quark, 0.1% fat
• 300 g suar
• 3 egg (s)
• 1 vanilla pod (s)
• 1 packet vanilla pudding powder
• 1 pack cake topping
• Fruit, if desired
• 250 ml juice or water
• 3 tablespoon sugar

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Instructions

1. Crumble the rusks and mix with the soft butter, then press into a springform pan to make a cake base.
2. Separate eggs, beat egg whites into snow. Scrape out the vanilla pod and whisk the pulp with the quark, egg yolk, pudding powder and sugar. Then fold in the egg whites and pour the mixture evenly onto the cake base.
3. Bake the cake in a preheated oven at 160 ° C for 50-60 minutes. The oven door may only be opened 10 minutes before the end of the baking time.
4. When the cake is ready, leave it to cool in the open, switched-off oven.
5. Take the cake out of the mold and put a cake ring around it. Then distribute the fruit on the floor and stir the cake topping with the 250 ml liquid and 3 tablespoons sugar and bring to the boil. Let cool for a minute and then spread on the fruit. After the casting has solidified, remove the cake ring.