Summary

Ingredients

• Fat for the shape
• 90 g desiccated coconut

For the dough:

• 300 g wheat flour
• 100 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 125 g butter

For the cream:

• 3 piece (s) lime (s), untreated
• 1 kg low-fat quark
• 50 g butter, soft
• 4 tablespoon whipped cream
• 150 grams sugar
• 1 pinch (s) salt
• 1 packet pudding powder, (vanilla)
• 5 medium egg (s), separated)

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Instructions

1. For the dough, sieve the flour into a mixing bowl and mix with sugar, vanilla sugar and salt. Add the butter and work the ingredients into crumble. Place two thirds of the dough on the bottom of a greased springform pan (Ø 26 cm) and press firmly. Sprinkle 40 g desiccated coconut on the dough base.
2. For the cream, wash the limes off with hot water, dry them, rub the peel and squeeze out the juice. Mix the quark with the lime zest and lime juice, butter, cream, sugar, salt, pudding powder and egg yolk to a smooth mass. Beat the egg whites until stiff and fold in. Put the cream on the dough base and smooth it out. Mix the remaining crumble with 50 g desiccated coconut and sprinkle over it.
3. Bake at 180 ° C (preheated top / bottom heat) for 60-70 minutes. Let the cake stand on the wire rack in the switched off oven for another 10 minutes. Take out, let the mold cool down a bit and then remove the cake from the mold and let it cool completely on a wire rack.