Currant cheesecake

Ingredients for 1 servings:

• 250 g wheat flour
• 1 tsp, leveled baking powder
• 75 g sugar
• 1 packet of vanilla sugar
• 150 g butter, soft or margarine
• 4 m.-large egg whites
• 150 m.-large sugar
• 4 medium-sized egg yolks
• 1 pack lemon peel, grated
• 750 g quark (low-fat)
• 250 ml milk
• 1 pack of ready-made mix for cheesecake mix or vanilla pudding powder
• 500 g currants
• 50 g almonds, sweet, sliced

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

delicious summer cake

Wash and drain the currants. Grease a roasting pan or a 28cm pie dish and preheat the oven to between 160° and 180°. Sift the flour and baking powder into a mixing bowl and mix with the sugar and vanilla sugar. Add the softened butter or margarine and use a hand mixer (whisk) to crumble into fine crumbs. Spread the crumbs evenly in the roasting pan or baking dish and press down lightly. Place the batter in the lower third of the oven and bake for about 15 minutes. Allow the pre-baked base to cool slightly in the dish on a wire rack and reduce the oven temperature slightly. Meanwhile, beat the egg whites with 50g of sugar using a hand mixer on high speed until stiff peaks form. Mix together the egg yolks, quark, remaining sugar, and grated lemon zest. Stir in the cheesecake mix or custard powder. Gradually stir in the milk, then fold in the beaten egg whites. Spread half of the quark mixture onto the pre-baked base, arrange the currants on top, spread with the remaining quark mixture, and sprinkle with almonds. Return the cake to the lower third of the oven and bake at 160°C for about 45 minutes.