Egg cake without flour

Ingredients for 1 servings:

• 500 g low-fat curd cheese
• 2 eggs
• 1 packet of vanilla pudding powder
• 200 g sugar
• Fat for the mold
• 375 ml milk
• 1 packet of vanilla pudding powder
• 150 g sugar
• 100 g butter
• 5 egg yolks
• 5 egg whites

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

For the filling, cook a pudding according to the package instructions using 375 ml milk, 1 sachet of pudding powder, and 150 g sugar. Once cooked, stir in 100 g butter and let cool. In the meantime, prepare the base. To do this, put all the ingredients for the base in a bowl and mix together. Pour the quark dough into a greased springform pan. Stir 5 egg yolks into the cooled pudding. Beat the remaining 5 egg whites until stiff peaks form and carefully fold into the pudding mixture. Pour the filling onto the quark dough. Bake in a preheated oven at 170°C (fan oven) for 30 minutes. Then reduce the temperature to 150°C and bake for a further 20 minutes. This recipe comes from my mother-in-law.