Dresden Egg Pancake

Summary

Ingredients

For the ground:

• 50 g mararine
• 50 grams sugar
• 2 egg (s)
• 100 g flour
• 1 teaspoon, heaped baking powder

For the cream:

• 500 g quark (20% fat)
• 2 egg (s)
• 150 grams sugar

Also: for the check:

• 1 packet vanilla pudding powder
• 500 ml milk
• 125 g butter, melt
• 75 grams sugar
• 1 packet vanilla sugar
• 3 egg (s), separated
• possibly almond flakes, for decoration

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Instructions

1. Recipe for a 28 cm springform pan, preferably with a glass bottom. For a baking sheet you need 1.5 times the amount.
2. First, cook a pudding for the pint from the vanilla pudding powder, milk, 75 g sugar and vanilla sugar (according to the instructions on the package, but with the amount of sugar specified here). Then set it aside to cool. Place cling film on the surface so that no skin forms.
3. Now preheat the oven to 180 ° C and butter the springform pan.
4. Mix the ingredients for the base into a dough and fill the mold. Pre-bake for about 10 minutes until it is golden yellow. Let the bottom cool down.
5. Mix the ingredients for the cream.
6. Separate the 3 eggs for the piebald. Beat the pudding with the whisk and stir in the melted butter and egg yolks. Beat the egg white until stiff and fold in carefully, very slowly, so that it makes a great piebald.
7. Spread the quark mixture on the cooled base, then add the piebald mixture on top. Sprinkle with flaked almonds if necessary.
8. Bake at 180 ° C for about 45 minutes. (Top / bottom heat is not so suitable, the piebald can easily collapse.
9. You can eat the piebald as soon as it cools, but after 12 hours it is so tasty and the edge is not dry.