First, put a suitable container for whipping egg whisk in the refrigerator, along with the whisk. Grease a 26 springform pan (ring, flat base, without a pattern) and sprinkle with breadcrumbs.
Put the first six ingredients for the dough in a bowl and use the dough hook of a hand mixer to make sprinkles. Put almost all of the batter into the springform pan - set aside a small amount for the crumble that should be on top of the filling at the end. Press the dough into the mold, preferably from the middle to the edge, so that you get an even base and edge. The edge is pressed up approx. 4-5 cm.
Tip: You can dip your fingers in flour so that the dough does not stick to your fingers instead of in the mold.
For the filling, stir 125 g butter with 125 g sugar and 1 packet of vanilla sugar until frothy. Stir in the egg yolks. Then squeeze half a lemon into an extra bowl. Add about 1/2 pck. Of the pudding powder to the lemon juice and stir until homogeneous. Add the mixture of custard powder and lemon juice to the butter mixture. Scatter the rest of the custard powder on top. Add 500 g low-fat quark and stir everything together. Beat the egg white with the chilled whisk in the chilled container until stiff. Add the egg whites to the rest of the mixture and fold in gently. Now place the filling on the dough base and distribute the remaining crumble on top if you like.
Bake in a preheated oven at 200 ° C top / bottom heat (convection: 175 ° C, gas: level 3) for approx. 45 minutes. If the surface is still quite pale, add another 5-10 minutes (but then stick to it). Let cool down.
Ingredients
Print Recipe
Pin Recipe