Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
IngredientsFor the dough:
- 200 g flour
- 70 grams sugar
- 100 g butter
- 1 egg (s)
- 1 packet vanilla sugar
- 1 teaspoon Baking powder
- 1 pinch (s) salt
For covering:
- 2 egg yolks
- 500 g quark, (low-fat quark)
- 100 ml oil
- 100 g suar
- 1 packet custard powder, vanilla
- 500 ml milk
For the meringue topping:
- 2 egg whites
- 80 g suar
Print Recipe
Pin Recipe Instructions
- First preheat the oven to 175 ° C (top-bottom heat)
- Kneaded dough:
- Put all the ingredients for the dough in a bowl and knead with your hands until smooth. Then line a springform pan (26cm) with the dough and form an approx. 3 cm high rim.
- Covering:
- Put all the ingredients for the topping in a bowl and stir. (The mixture for the topping is very fluid, but becomes firm when baking !!!)
- Bake the cake for about 45 minutes.
- Meringue:
- Beat the egg whites with the sugar until stiff. Take the cake out of the oven and spread the meringue on the warm cake and bake in the oven for another 15-20 minutes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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