Summary

Ingredients

• 75 g butter
• 70 g powdered suar
• 3 egg yolks
• 180 g flour
• Lemon zest or lime zest (or other seasoning)
• 500 g cream quark (fromae blanc)
• 1 sachet cream pudding powder or vanilla pudding powder
• 50 ml cream
• 150 grams sugar
• 3 egg yolks
• 3 egg whites
• 1 squirt lemon juice
• Icing sugar for sprinkling

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Instructions

1. Prepare a shortcrust pastry from the first five ingredients, moisten with a little egg white or a few drops of water depending on the consistency, wrap in cling film and let it rest in the refrigerator for an hour.
2. Roll out the dough very thinly between two cling films and place in a tart tin (or springform pan Ø 26 cm). Pull up a sufficiently high edge.
3. Mix the quark with the egg yolks, the pudding powder mixed with a little cream and the sugar. Beat the egg white, then beat with the squirt of lemon juice to stiff egg whites and carefully pull it into the quark mixture so that no more clouds can be seen.
4. Bake in the oven preheated to 150 ° for 1 hour (important: not hotter, not shorter!). Pour out onto a round cooling rack while it is still hot (place the rack on the pan, grab the pan and rack together and turn). Let cool down thoroughly at room temperature.
5. Once cooled, turn it out onto a cake plate and sprinkle with a little powdered sugar.