Quark cake for the jar

Ingredients for 6 servings:

• 200 g margarine
• 200 g sugar
• 6 eggs
• 2 packets of vanilla sugar
• 1 lemon(s), juice
• 1,000 g quark (low-fat quark)
• 100 g flour
• 1 tsp baking powder
• 125 g raisins in rum, if desired
• Grease for the glasses
• breadcrumbs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

super-moist quark cake without a base baked in a jar

Beat margarine, sugar and eggs until fluffy, then stir in vanilla sugar, lemon juice and quark. Mix baking powder with flour, sift over and fold in. Fold in the floured raisins. Grease jars thoroughly and sprinkle with breadcrumbs. Fill jars 2/3 full with batter and bake in the oven at 180 degrees Celsius for 30 minutes. Makes 6 to 8 jars depending on the size of the jar. Immediately after baking, close jars with twist-off lids and leave to cool in the oven. Keeps (theoretically) for 6 to 12 months and the vacuum in the jar is guaranteed not to collapse like cheesecakes often do. P.S. The cake can also be baked normally in a springform pan.