Summary

Ingredients

• 250 g quark, 40% fat content or less
• 150 g yourt
• 2 egg (s)
• 1 packet vanilla pudding powder
• 80 g suar
• 1 small Glass morello cherries, tangerines, peaches or or or
• 100 g shortbread (s)
• 50 g butter

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Instructions

1. It is best to let the fruits drain in a sieve 1 hour before preparation.
2. Line the springform pan with baking paper and grease the edges with oil or margarine. Preheat the oven to 180 ° C top / bottom heat.
3. Heat the butter slowly and crumble the biscuits (works best if you first put them in a freezer bag and roll over them a few times with a rolling pin). Mix the biscuit crumbs and butter, spread them on the bottom of the mold and press gently with a tablespoon.
4. Separate eggs. Beat the egg whites. Mix the quark, yoghurt, egg yolk, custard powder, sugar and vanilla sugar together well. Then fold in the egg whites. mix.
5. Spread the drained fruit on the biscuit base, pour the quark mixture over it and smooth it out.
6. Bake the cake in the lower third of the oven for 60 minutes. If it turns brown too early, you can put a piece of aluminum foil over the mold. So it can finish baking without getting darker.
7. Tip:
8. I also used this recipe for cakes in a jar, but left out the biscuit base in the preserving jars. The canned cake will keep for about 2-3 weeks. (You can find detailed instructions for the cake in a glass in the group of the same name)