Melt the butter and place in a mixing bowl. Add the cold milk so that both are at about body temperature and not too hot. Add the yeast. Knead thoroughly with flour and a pinch of salt. Cover the resulting dough and let rise in a cool place for about two hours.
Crumble the cheese in another bowl and knead with the quark and egg to form a mushy mass.
After the resting time, knead the dough vigorously one more time. Preheat the oven to 180 ° C fan oven. Separate 250 g of dough for the lid. Roll out the remaining dough evenly and line a greased springform pan with it so that the dough protrudes a little over the edge. Pour in the cheese mixture and press down a little. Roll out the dough for the lid so that it fits snugly into the shape. Place on top of the cheese mixture. Fold over the protruding edge of the pastry and press it onto the pastry lid to enclose the cheese mixture.
Put the springform pan in the preheated oven and bake the cake for about 30 minutes until it turns golden yellow. Let cool for a few minutes so that it can be removed from the mold. Serve on a deep surface as it runs a little depending on the temperature. A fresh salad goes well with it.
Tip: Depending on your taste, the cheeses can be exchanged. If you like it less vigorous, you can e.g., Replace brie with mozzarella.
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