Quark cake with pudding

Ingredients for 12 servings:

• 180 g flour (wheat flour)
• 75 g butter
• 1 egg(s)
• 60 g sugar
• 1 pinch of salt
• 1 tbsp flour (wheat flour), for the edge
• 6 eggs
• 125 g butter
• 150 g sugar
• 1 pack of pudding powder, Gala Vanilla
• 75 g cornstarch
• 500 ml milk
• 500 g quark
• 250 g quark (low-fat quark)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the dough, sift flour into a mixing bowl. Add butter, medium egg, sugar, and salt. Mix thoroughly with a dough hook, first on the lowest speed and then on the highest speed. Then knead on a floured surface until smooth. If it sticks, wrap it in foil and chill. Roll out 2/3 of the dough on the bottom of a springform pan (26 cm diameter). Knead the flour into the rest of the dough, shape it into a log, place it on the dough base as a rim, and press it onto the pan to create a rim about 3 cm high. Prick the dough base several times with a fork. Place the pan on the oven rack. Top/bottom heat: 200-220 °C (preheated) Fan oven: 180-200 °C (preheated) Baking time: about 10 minutes For the filling, separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks, butter, and sugar until fluffy. Stir in the cornstarch. Prepare a pudding from the pudding mix and milk according to the package instructions. Let it cool slightly. Stir the pudding and quark into the egg yolk mixture. Finally, fold in the stiffly beaten egg whites. Pour the mixture onto the pre-baked base and smooth it out. Place the springform pan on the oven rack. Top/bottom heat: approximately 180°C (preheated) Fan oven: approximately 160°C (not preheated). Baking time: approximately 60 minutes.