Summary

Ingredients

• 120 g cornstarch
• 150 g butter
• 120 g powdered suar
• 300 g flour, 550
• 100 ml milk (whole milk)
• 6 egg (s), size M
• 0.5 ½ teaspoon, leveled baking powder
• 1 pinch (s) salt
• 800 g quark, 40%
• 300 g cream
• 0.5 ½ vanilla pod (s), the pulp
• 200 g suar
• 0.5 ½ teaspoon, leveled lemon (s), the zest

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Instructions

1. From starch, butter, powdered sugar, 200g flour, salt, 1 egg and baking powder, quickly knead a dough with cool hands. Line the bottom and 2/3 of the edge of a greased springform pan with it.
2. For the quark mixture, stir 150g sugar with the milk and 100g flour until smooth. Stir 5 egg yolks, the quark, vanilla pulp and lemon zest into the milk / flour mixture, fold in the whipped cream and the egg white (5) beaten with 50g sugar and pour the mixture into the springform pan.
3. Bake on the 2 rack from below for about 70 minutes at 160 ° C fan oven. After 30 minutes of baking time, use a sharp knife to make an approx. 1 cm deep incision between the quark mixture and the shortcrust pastry. Then bake for another 40 minutes.
4. My tip: If you like, you can fold in 30g of rum raisins.