Mix the flour, baking powder, sugar, vanilla sugar and cocoa powder and sift into a bowl or on a work surface. Make a well in the middle and let the egg slide into it. Put the butter in flakes on the edge. Knead everything well into a smooth dough and wrap it in cling film in the refrigerator for about an hour.
Preheat the oven to 180 degrees (convection only 160 degrees).
Knead the dough again on a floured work surface and then line a small springform pan (20 cm diameter) with about 2/3 of the dough. Form a border about 3 cm high.
Covering:
Mix the low-fat quark and sugar in a bowl until smooth. Separate the eggs. Stir egg yolks, softened butter, vanilla pudding powder, vanilla sugar and lemon juice into the quark. Beat egg whites until stiff and fold in loosely.
Spread the quark mixture on the dough. Pluck small pieces of the remaining dough and carefully place on top of the topping.
Bake the cake for about 40-45 minutes. Let cool for at least 15 minutes before removing from the springform pan.
Ingredients
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