Ingredients
Shortcrust base
- 200 g flour
- 75 g sugar
- 75 g softened margarine
- 1 medium egg
- ½ sachet baking powder
- fat for greasing (as needed)
- flour for dusting (as needed)
Quark filling
- 125 g softened margarine
- 225 g sugar
- 1 sachet vanilla sugar
- 1 sachet vanilla pudding powder (for cooking, not instant)
- 3 medium eggs
- 500 g quark
- 200 g sour cream
- 200 g whipping cream
Method
Step 1
Ingredients for this step
- 200 g flour
- 75 g sugar
- 75 g softened margarine
- 1 medium egg
- ½ sachet baking powder
Quickly knead the flour, sugar, softened margarine, egg and baking powder into a smooth dough. Set aside; avoid overworking it so the crust stays tender.
Step 2
Ingredients for this step
- 125 g softened margarine
- 225 g sugar
- 1 sachet vanilla sugar
- 1 sachet vanilla pudding powder (for cooking, not instant)
- 3 medium eggs
- 500 g quark
- 200 g sour cream
- 200 g whipping cream
Beat the softened margarine, sugar, vanilla sugar, vanilla pudding powder and eggs until smooth. Mix in the quark and sour cream. Whip the cream until stiff, then gently fold it into the filling.
Step 3
Ingredients for this step
- fat for greasing (as needed)
- flour for dusting (as needed)
Preheat the oven to 180°C conventional heat and grease a 26 cm springform pan. On a lightly floured surface, roll the dough into a roughly 29 cm circle. Line the pan, pressing it 2–3 cm up the sides.
Step 4
Ingredients for this step
No additional ingredients
Pour the filling into the pastry shell and smooth the surface. Bake on the second rack from the bottom for about 1 hour. Switch off the oven, leave its door open and let the cake rest inside for about 30 minutes. Remove and cool completely in the pan before unmoulding and slicing.
Source / inspiration: www.chefkoch.de