Summary

Ingredients

• 50 g butter or mararine, soft
• 50 grams sugar
• 1 pinch (s) salt
• 2 egg yolks
• 4 tablespoons milk
• 200 g flour
• 2 egg whites
• 1 squirt lemon juice
• 160 g suar
• 2 tablespoon cornstarch
• 200 g low-fat quark
• 600 g cream cheese, low-fat level
• 200 ml cream
• 2 tablespoon lemon juice
• 300 g currants, red or white
• Butter, for the mold
• Breadcrumbs, for the mold

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Instructions

1. Butter a mold (26 cm) and sprinkle with breadcrumbs. Preheat the oven to 180 degrees top / bottom heat.
2. Mix the butter, sugar and salt until creamy. Stir in the egg yolks and milk. Then add flour and knead into a smooth dough. Pour the dough into the prepared form and pull up a small edge. Pre-bake for 10 minutes. Then sprinkle the bottom with a few breadcrumbs.
3. Beat egg whites with a squeeze of lemon juice. Then sprinkle in 40 g of sugar and beat until firm egg whites. Whip the cream.
4. Mix 120 g sugar, cornstarch, low-fat quark, cream cheese and lemon juice to a creamy mixture. Carefully fold in the egg whites and whipped cream.
5. Place the currants on the pre-baked base and pour the curd mixture over it. Bake at 180 degrees for about 45-50 minutes.
6. When the edge turns slightly brown, the cake is ready.
7. Switch off the oven and let the cake cool completely with the oven door slightly open. This prevents the surface from tearing.