Yvonne`s Cheese – Sour Cream Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 100 g suar
- 100 g butter
- 1 packet vanilla sugar
- 0.5 ½ pack baking powder
- 6 drops flavor, (lemon flavor)
- 5 egg (s), separate, whip egg whites until stiff
- 500 g low-fat quark
- 250 g sour cream
- 150 grams sugar
- 1 packet vanilla sugar
- 0.5 ½ pack pudding powder, vanilla
- 7 drops flavor, (lemon flavor)
- 250 ml milk
Print Recipe
Pin Recipe Instructions
- Quickly make a shortcrust pastry from the first 6 ingredients and line a greased springform pan with the pastry, including the edge. Bake the whole thing at 180 degrees for approx. 8-10 minutes!
- Separate the eggs and whip the egg whites with a pinch of salt until stiff and set aside.
- Mix the quark with the sour cream, sugar, vanilla sugar, pudding powder, lemon flavor and milk vigorously, preferably with a mixer!
- Now fold the stiffly beaten egg white into the curd mixture, but only very loosely, it will be all the more airy!
- Fill the whole thing into the springform pan with the blind-baked shortcrust pastry and bake the whole thing for an hour at preheated 180 degrees top and bottom heat or 170 degrees convection!
- If the surface browns too quickly, simply cover halfway with aluminum foil!
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