Summary

Ingredients

For the shortcrust pastry:

• 250 g flour
• 120 g mararine or butter
• 75 grams sugar
• 1 packet vanilla sugar
• 1 teaspoon Baking powder
• 1 egg yolk

For the filling:

• 150 grams sugar
• 3 egg yolks
• 1 egg (s)
• 1 cup oil
• 1 packet vanilla sugar
• 1 packet custard powder (vanilla)
• 0.5 liter ½ milk (1.5%)
• 500 g low-fat quark
• 1 lemon (s), the grated zest and the juice from it

For the meringue topping:

• 3 egg whites
• 2 tablespoon sugar

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Instructions

1. Mix and knead all ingredients for the shortcrust pastry base. Pour into a springform pan lined with baking paper.
2. Tip: I always make the dough with the mixer and then press the streusel evenly into my springform pan.
3. Beat all the ingredients for the filling vigorously with the mixer (attention! It will be very liquid) and then pour it on the bottom.
4. Bake in the preheated oven at 175 ° C - 190 ° C for about three quarters of an hour.
5. Beat the 3 egg whites with the sugar until stiff and spread on the cake - either smoothly or in small waves. Bake the cake for another 15 minutes.
6. It is best to let it rest overnight and under no circumstances try to remove the cake from the pan - it is not yet firm. The next day, carefully loosen the edge with a small knife and then serve.