First preheat the oven to 200°C.
Make a shortcrust pastry from the listed ingredients, i.e. knead everything together.
Then put the dough into a greased 26cm or 28cm springform pan and pull up the edges to the top, then put it in the fridge.
Now cream the butter with the sugar until fluffy, add the egg yolks and stir in.
Next, add the quark, vanilla pudding, canned milk, natural yogurt and the juice of 1/2 lemon and mix everything well.
Beat the egg whites until stiff peaks form and carefully fold into the quark mixture.
Now place these on the prepared dough and place in the oven.
Then bake for 15 minutes at 200°C, then reduce the temperature to 180°C.
Bake the cake for another 45 minutes. Let it stand in the turned-off oven (with the door open) for 15-20 minutes.
Carefully loosen the cake from the springform pan using a knife and let it cool in the pan.
Bon appetit
First preheat the oven to 200°C.
Make a shortcrust pastry from the listed ingredients, i.e. knead everything together.
Then put the dough into a greased 26cm or 28cm springform pan and pull up the edges to the top, then put it in the fridge.
Now cream the butter with the sugar until fluffy, add the egg yolks and stir in.
Next, add the quark, vanilla pudding, canned milk, natural yogurt and the juice of 1/2 lemon and mix everything well.
Beat the egg whites until stiff peaks form and carefully fold into the quark mixture.
Now place these on the prepared dough and place in the oven.
Then bake for 15 minutes at 200°C, then reduce the temperature to 180°C.
Bake the cake for another 45 minutes. Let it stand in the turned-off oven (with the door open) for 15-20 minutes.
Carefully loosen the cake from the springform pan using a knife and let it cool in the pan.
Bon appetit
