Summary

Ingredients

• 180 g flour (wheat flour)
• 75 g butter
• 1 egg (s)
• 60 g suar
• 1 pinch (s) salt
• 1 tablespoon flour (wheat flour), for the edge
• 6 egg (s)
• 125 g butter
• 150 grams sugar
• 1 pck.pudding powder, Gala vanilla
• 75 g cornstarch
• 500 ml milk
• 500 g quark
• 250 g quark (low-fat quark)

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Instructions

1. For the dough, sieve the flour into a mixing bowl. Add butter, egg (size M), sugar, salt, work well with the dough hook first on the lowest, then on the highest setting.
2. Then knead into a smooth dough on a floured work surface. If it sticks, put it in a cool place wrapped in foil.
3. Roll out 2/3 of the dough on the bottom of a springform pan (diameter 26 cm). Knead the flour under the rest of the dough, shape it into a roll, place it on the dough base as an edge, press it against the mold so that an edge about 3 cm high is created. Prick the pastry base several times with a fork. Put the tin on the wire rack in the oven. Top / bottom heat: 200 - 220 ° C (preheated) Hot air: 180 - 200 ° C (preheated) Baking time: approx. 10 minutes
4. Separate the eggs for the filling. Beat egg whites until stiff. Beat the egg yolks, butter and sugar until frothy. Stir in the cornstarch.
5. Prepare a pudding from the pudding powder and milk according to the instructions on the package, allow to cool a little. Stir the pudding and quark into the egg yolk mixture.
6. Finally fold in the stiffly beaten egg white. Put the mixture on the pre-baked base and smooth out. Put the springform pan on the wire rack in the oven.
7. Top / bottom heat: around 180 ° C (preheated) Hot air: around 160 ° C (not preheated) Baking time: around 60 minutes