Place a suitable container for whipping cream or egg whites in the refrigerator together with the whisk of the hand mixer. Grease the springform pan (ring, flat base, without a pattern) and sprinkle with breadcrumbs.
For dough and crumble, put 250 g flour, 25 g cocoa, 0.5 pack of baking powder, 125 g butter, 125 g sugar and 1 egg in a bowl and use the dough hook to make crumble (hand mixer). Put almost all of the batter into the springform pan, set aside a small amount (depending on your taste) for the crumble that should be on the filling at the end.
Press the dough into the mold, preferably from the middle to the edge, so that you get an even base and edge. The edge is pressed at least approx. 4 - 5 cm high. You can dip your fingers in flour so that the dough doesn`t stick to your fingers instead of the mold.
For the filling, separate the eggs and put the egg white in the container that is in the refrigerator. Then put everything back in the fridge. Mix 3 egg yolks, 125 g butter, 125 g sugar and 1 packet of vanilla sugar until foamy, then squeeze 1/2 lemon in an extra bowl and add about 1/2 packet of custard powder (vanilla) to the lemon juice and stir until homogeneous.
Add lemon juice and pudding powder mixture to the batter, stir in the rest of the pudding powder, add 500 g of low-fat quark and stir everything together. Beat the egg whites of the 3 eggs from the refrigerator with the chilled whisk until stiff, add to the remaining filling mixture and stir in gently. Now place the filling on the dough base and spread the crumble on top if you like.
Off into the oven: second rail from below top / bottom heat: 200 ° C, gas: level 3, convection: 175 ° C, set 45 minutes on the kitchen clock, and if it`s still quite pale, give again 5 - 10 min. To stay with it!
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