Summary

Ingredients

• 200 g flour
• 1 teaspoon Baking powder
• 50 g butter
• 325 grams sugar
• 4 medium egg (s)
• 750 g low-fat quark
• 1 packet vanilla sugar
• 1 ½ pack pudding powder (cream pudding)
• 0.5 ½ lemon (s), juice from it
• 150 ml oil (sunflower oil)
• 500 ml milk
• 1 pinch (s) salt

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Instructions

1. Knead the flour with baking powder, 75 g sugar, flaky butter, 1 egg and salt to form a dough and refrigerate for 30 minutes. Pour into a springform pan. Line the base with 2/3 of the dough, form a 4 cm high edge from the remaining dough.
2. Separate the eggs. Mix the quark with 150 g sugar, vanilla sugar, custard powder, egg yolk, lemon juice and oil. Gradually add small amounts of milk until it becomes a thin paste. Pour the quark mixture onto the dough in the springform pan.
3. Bake in the oven (preheated) at 200 ° C (electric stove), 175 ° C (convection), level 3 (gas) for 20 minutes.
4. Beat the egg whites until stiff while drizzling in 100 g of sugar. Spread the egg whites on the hot cake and bake at 175 ° C (electric stove), 150 ° C (fan oven), level 2 (gas) for another 20 minutes.
5. Then carefully poke small holes in the meringue with a fork so that the gold droplets come out when it cools. Then let it cool down for at least 2 hours.