Ingredients:
For the dough:
200 g flour
100 g sugar
70 g butter
1 egg(s)
1 tsp baking powderFor the topping:
500 g low-fat quark
150 g sugar
1 packet of vanilla sugar
1 packet of vanilla pudding powder
1 egg(s)
2 egg yolks
250 ml cream
250 ml milk
150 ml oilFor the icing:
2 egg whites
6 tbsp icing sugar
Preparation:
Make a dough from the flour, sugar, butter, egg and baking powder. Line the bottom of a 26 cm springform pan with baking paper, grease the edge. Roll out the dough and press the edges up quite high by hand.
It is best to preheat the oven to 175°C top/bottom heat.
Briefly stir the quark 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 white with the icing sugar until stiff. After 70 minutes, take the cake out and spread the egg whites on the topping to a thickness of about 1 cm. You probably won’t need all of it! Bake for another 10 minutes at the same temperature.
Then let the cake cool down a little and carefully loosen the edge of the springform pan with a knife. Let the cake cool down on the bottom of the springform pan for several hours. If everything worked out, tears should form on the egg white glaze as it cools. But the cake tastes good without it too!