Ingredients

For the crumble:
300 g flour
150 g sugar
1 pack vanilla sugar
200 g butter

For the filling:
150 g cream
750 g quark, low-fat
150 g sugar
1 pack vanilla sugar
1 tbsp lemon juice
3 eggs
50 g cornstarch
75 g butter, melted

preparation

Process the ingredients for the crumble with the dough hook, kneading by hand if necessary.

Place about 2/3 of the crumbles into a greased springform pan and press down. Bake in a preheated oven at 200°C for 13 minutes.

For the filling, whip the cream until stiff. Mix the remaining ingredients together until smooth and fold in the cream.

Spread the mixture on the pre-baked base and distribute the remaining crumbles on top.

Bake at 180°C for about 60 minutes. After baking, let the cake cool in the tin for about 30 minutes.