Ingredients:

For the base:

175 g of flour
100 g butter (cold)
30 grams of sugar
1 egg
1/2 teaspoon baking powder
For the cream:

2 eggs
500 g of lean quark
40 ml of sunflower oil
140 g of sugar
8 g of vanilla sugar
15 g of starch
Instructions:

Preparation of the base: In a bowl, mix the flour, baking powder and sugar. Add the cold butter cut into cubes and work it with your hands until you obtain a sandy mixture. Add the egg and work the dough until it forms a ball. Wrap in cling film and place in the refrigerator for at least 30 minutes.

Roll out the shortcrust pastry into the cake pan, forming the bottom and edges. Prick the bottom with a fork.

Preparation of the cream: In a bowl, beat the eggs with the sugar until the mixture is light and fluffy. Add the lean quark, sunflower oil, vanilla sugar and starch. Mix until you obtain a smooth cream.

Pour the cream onto the previously prepared shortcrust pastry base.

Bake in a preheated oven at 180°C for about 50 minutes, until the cream is firm and golden.

Once cooked, leave to cool completely in the pan. Serve dusted with icing sugar, if desired.