Ingredients
For the dough:
75gg Butter
60 g Sugar
packet of vanilla sugar
pinch of salt
small egg
150 g flour
Pinch of baking powder
For covering:
750g low-fat quark
4 eggs
180 g butter
200 g Sugar
packet of vanilla sugar
2 tbsp lemon juice
3 tbsp vanilla pudding powder
pinch of salt
Preparation
For the dough, cream together the butter, sugar, vanilla sugar, salt, and egg until the sugar has dissolved. Mix flour and baking powder, sift over, and stir in.
For the topping, drain the quark in a sieve. separate eggs. Beat soft butter with sugar, egg yolk, and vanilla sugar until white and creamy. Mix in the custard powder mixed with lemon juice and then stir in the quark.
Beat egg whites with salt until firm snow. Stir one-third into the quark mixture with a whisk, and gently fold in the rest with a spatula.
Spread the batter on the bottom of a lightly buttered springform pan. Put the quark mixture on the dough and smooth the surface.
Bake in a preheated oven at 180°C for about 75 minutes. Then leave to rest in the switched-off oven for 15 minutes. Place the tin on a wire rack and let it cool down, preferably overnight.For the dough, cream together the butter, sugar, vanilla sugar, salt, and egg until the sugar has dissolved. Mix flour and baking powder, sift over, and stir in.
For the topping, drain the quark in a sieve. separate eggs. Beat soft butter with sugar, egg yolk, and vanilla sugar until white and creamy. Mix in the custard powder mixed with lemon juice and then stir in the quark.
Beat egg whites with salt until firm snow. Stir one-third into the quark mixture with a whisk, and gently fold in the rest with a spatula.
Spread the batter on the bottom of a lightly buttered springform pan. Put the quark mixture on the dough and smooth the surface.
Bake in a preheated oven at 180°C for about 75 minutes. Then leave to rest in the switched-off oven for 15 minutes. Place the tin on a wire rack and let it cool down, preferably overnight.