Summary

Ingredients

For the ground:

• 50 grams sugar
• 100 g butter, soft
• 150 grams flour
• 1 teaspoon, leveled lemon peel, grated
• 1 ½ pack baking powder

For the filling:

• 2 egg yolks
• 135 grams sugar
• 50 ml vegetable oil
• 1 teaspoon lemon peel, grated
• 1 teaspoon vanilla flavor
• 1 packet custard powder, vanilla
• 150 g mascarpone
• 500 g low-fat quark
• 100 ml whipped cream
• 2 egg whites
• 1 pinch (s) salt

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Instructions

1. Grease and flour a springform pan with a diameter of 26cm. Line the bottom with parchment paper. Knead a shortcrust pastry from the dough ingredients and press it into the springform pan. The dough is only enough for a base without a rim. Cover the springform pan in the refrigerator.
2. Preheat the oven to 175 ° C top and bottom heat.
3. Mix the egg yolks, sugar, vegetable oil, lemon zest, vanilla flavor and vanilla pudding powder until creamy. Stir in the low-fat quark, mascarpone and whipped cream individually. Beat egg whites with a pinch of salt until stiff and fold into the quark mixture. Pour the filling into the springform pan and bake for 50-65 minutes until the cake is cooked through. Then let the cake cool down and run a knife around the cake before removing the springform pan to make sure that it comes off.