Summary

Ingredients

For the dough:

• 200 g flour
• 1 teaspoon, heaped baking powder
• 75 grams sugar
• 75 g butter, cold
• 1 medium egg (s)
• 1 pinch (s) salt

For the filling:

• 3 medium egg yolks
• 150 grams sugar
• 750 g low-fat quark, 20% fat
• 1 ½ pack vanilla pudding powder
• 1 packet vanilla sugar
• 0.5 ½ lemon (s), juice from it
• 150 ml sunflower oil
• 0.5 liter ½ milk

For the meringue topping:

• 3 medium egg whites
• 100 g suar

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Instructions

1. For the dough, knead the flour with 75 g sugar, flaky butter, 1 egg, baking powder and salt. Chill for about 30 minutes.
2. Press 2/3 of the batter into a springform pan (26 cm) lined with baking paper. Shape the rest of the dough into a roll and press it on the edge of the mold approx.
3. For the filling, mix the quark with 150 g sugar, pudding powder, egg yolk, vanilla sugar, lemon juice and oil. While stirring, add small amounts of milk until a thin paste is formed. Spread the mixture on the dough in the form.
4. Bake in a preheated oven at 200 ° C top / bottom heat for approx. 45 - 50 minutes.
5. For the meringue topping, beat the egg white until stiff, sprinkling in 100 g of sugar. Spread the meringue on the hot cake and bake at 175 ° C for another 20 minutes. Prick the fork many times so that the gold droplets come out when it cools.