Preparation
First, preheat the oven to 200 °C (392 °F).
Make a shortcrust pastry from the ingredients for the base by kneading everything together.
Place the dough into a greased 26 cm or 28 cm (10–11 inch) springform pan and press it up the sides to form a rim all the way around. Put it in the refrigerator.
Now, cream the butter with the sugar until fluffy. Add the egg yolks and mix in.
Next, add the quark, vanilla pudding powder, condensed milk, plain yogurt, and the juice of half a lemon. Mix everything well.
Beat the egg whites until stiff peaks form, then carefully fold them into the quark mixture.
Pour this mixture onto the prepared crust and place in the oven.
Bake for 15 minutes at 200 °C (392 °F), then reduce the temperature to 180 °C (356 °F).
Continue baking for another 45 minutes. Then leave the cake in the switched-off oven with the door open for 15–20 minutes.
Carefully loosen the cake from the sides of the pan with a knife, and let it cool completely in the pan.
Enjoy!
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