Mix the margarine and sugar until frothy, gradually add the eggs, then stir in the lemon juice and quark spoon by spoon. Mix flour with baking powder, slowly pour in, stir well.
Line a springform pan with baking paper, grease the edge. Preheat the oven to 175 degrees top and bottom heat. Pour the mixture into the springform pan, shake it for distribution and place in the oven. After about 10 minutes you can remove the dough from the mold with the help of a knife. If the cake browns too much, simply cover it with aluminum foil.
Take out of the oven and loosen all around the edge with a knife. Let it cool down and only remove the edge after it has completely cooled down. Overturn on a cake plate, peel off the baking paper from the bottom and place the cake on a cake plate.
It tastes divine as cold as ice.
Tip:
If you like it even more chocolaty, you can add 1 tablespoon of cocoa powder.
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