Summary

Ingredients

• 100 g butter
• 3 tablespoon sugar
• 1 egg (s)
• 180 g flour
• 1 teaspoon Baking powder

For covering:

• 150 g butter
• 2 egg (s)
• 180 g suar
• 500 g quark (low-fat quark)
• 1 packet custard powder (vanilla)
• 1 packet vanilla sugar
• Lemon (s) - peel, grated
• 500 ml buttermilk
• Butter for the mold
• Breadcrumbs for the mold

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Instructions

1. Butter, sugar, the egg, flour and the baking powder are kneaded into a dough with strong hands or with a dough hook of a hand mixer.
2. Butter and crumble a round springform pan so that the cake comes out later. Spread the base dough in it, pulling the dough up to 4 centimeters on the side of the edge. The dough is very moist, so I press it well all over. You could use more flour, but then the bottom doesn`t taste that good. The floor is very thin.
3. For the topping, stir the butter, sugar and eggs until foamy (stir the butter first, then add the sugar and vanilla sugar, and finally beat in the eggs). Work in the quark and pudding powder.
4. Important: stir in the buttermilk at the very end, then the lemon peel.
5. Pour the mixture well mixed onto the base dough and carefully push the springform pan into the oven so that nothing overflows
6. Now turn on the oven to 180 ° C top / bottom heat and bake the cake for about 90 minutes (important: do not preheat).
7. When the cake has risen high and is golden brown on top, open the oven door a little and let the cake cool in the springform pan while it is still in the oven. Then the cake is taken out of the oven.
8. As soon as it has cooled down, cut all around with a sharp knife so that the springform pan comes off easily.