Summary

Ingredients

• 175 g butter
• 250 g flour
• 225 grams sugar
• 2 packs vanilla sugar
• 5 egg (s)
• 1 pinch (s) salt
• 2 packs poppy seeds, ready to bake, 50 g each
• 500 g quark, lean level
• 125 g whipped cream
• 0.5 ½ lemon (s), zest
• 1 packet custard powder, vanilla flavor for cooking
• Icing sugar for sprinkling

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Instructions

1. Work 100 g butter, flour, 75 g sugar, 1 egg, 1 packet of vanilla sugar and salt into a smooth dough, roll the dough out into a springform pan and pull up one edge. Chill for about 30 minutes.
2. Separate 2 eggs, beat the egg white until stiff, mix 75 g butter with 1 packet of vanilla sugar and 150 g sugar until creamy, gradually stir in 2 egg yolks and 2 eggs. Stir in low-fat quark, cream, lemon zest and vanilla pudding powder, fold in the egg whites.
3. Spread the poppy seed filling on the floor, spread the quark mixture on the poppy seed filling.
4. Bake the cake in the oven at 175 ° for 60-65 minutes. Serve sprinkled with powdered sugar.