This recipe came about after a lot of trying out on my part and has now emerged in this combination as the best recipe that inspires all relatives, acquaintances, friends and family. The result is a very creamy, full-bodied cake with an extremely tender and crumbly base.
Knead the dough ingredients into a shortcrust pastry and wrap it in foil and let it rest in the refrigerator for about 30 minutes. Incidentally, margarine at room temperature is recommended here, even if it may be irritating. It makes the soil so incredibly tender.
Then place the dough in a greased springform pan lined with baking paper. Preheat the oven to 175 degrees top and bottom heat or 155 degrees circulating air.
Melt the butter and let it cool down a little. Then put all the ingredients for the filling in a bowl and mix with the hand mixer to form an even mass and pour this onto the shortcrust pastry base. Place the cake in the oven on the second rack from the bottom and bake for about 70 - 75 minutes. After baking, let the cake cool down and then take it out of the springform pan.
Tip: If you like the cake more fluffy, you should take a 24-inch springform pan and then pull up the edge accordingly. If you prefer it a little firmer and flatter, you can use a size 28 springform pan; here too, of course, the height of the rim has to be adjusted. In both cases, the cake stays super creamy and tasty, it just changes the consistency a little.
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