German Layered Quark and Custard Cake
Ingredients
Shortcrust
- 200 g all-purpose flour
- 1/2 packet baking powder
- 75 g sugar
- 1 packet vanilla sugar
- 75 g butter
- 1 large egg
- 1 tablespoon milk
- a pinch of salt
Egg mass
- 500 ml milk
- 4 tablespoons sugar
- 1 packet vanilla pudding powder
- 25 g butter
- 4 large eggs
- 1 tablespoon sugar
Quark mass
- 500 g low-fat quark
- 1 packet vanilla pudding powder
- 120 ml neutral vegetable oil (e.g., rapeseed oil)
- 60 g sugar
- 2 tablespoons milk
Preparation
Grease a 26cm springform with butter and dust with flour.
Knead all shortcrust ingredients to a smooth dough and chill for 30 minutes in the refrigerator.
Roll out the dough 5mm thin on a floured work surface, then place in the springform and press up the sides to form a 4cm high rim.
Cook the pudding for the egg mass.
Separate the eggs and set aside the egg whites.
Bring about two-thirds of the milk to a boil.
Mix the remaining milk with sugar and vanilla pudding powder until smooth.
Once the milk boils, stir in the pudding mixture and cook until it becomes pudding.
Stir in the butter and egg yolks, then let the pudding cool.
For the quark mass, mix the ingredients in a bowl with a whisk for 3 minutes until smooth.
Ensure the sugar is dissolved.
Spread the quark mass on the shortcrust base and smooth it.
Preheat the oven to 200°C top/bottom heat (convection: 180°C).
For the egg mass, beat the reserved egg whites with sugar until stiff.
Fold the beaten egg whites into the cooled pudding and spread on the quark mass.
Bake in the preheated oven for 45-55 minutes, or until the top is golden and set.
Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
