For the dough:
200g flour
100g sugar
70g butter
1 egg(s)
1 teaspoon Baking powder
For covering:
500 g low-fat quark
150g sugar
1 pack vanilla sugar
1 pack of vanilla pudding powder
1 egg(s)
2 egg yolks
250 ml cream
250 ml milk
150 ml oil
For the casting:
2 egg whites
6 tbsp powdered sugar
preparation
Make a kneading dough from the flour, sugar, butter, egg and baking powder. Line the bottom of a 26 cm springform pan with baking paper and grease the edge. Roll out the dough and press the edges quite high by hand.
It is best to preheat the oven to 175°C top/bottom heat.
Briefly stir the curd until smooth, then gradually add all the ingredients and mix well. Pour the very liquid mixture into the springform pan and bake the cake for 70 minutes.
In the meantime, beat the egg whites with the powdered sugar until stiff. After 70 minutes, take the cake out and spread the egg whites about 1 cm thick onto the topping. You probably won’t need all of it! Bake for another 10 minutes at the same heat.
Then let the cake cool slightly and carefully loosen the edge of the springform pan with a knife. Let the cake cool on the bottom of the springform pan for several hours. If everything worked, tears should appear as it cools on the egg white icing. But the cake is also tasty without it!