Vanilla cream cake

Ingredients for 1 servings:

• 200 g flour
• 1 pack of pudding powder, vanilla
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g butter, very soft
• 1 egg(s)
• 1 pack of pudding powder, vanilla
• ½ vanilla pod(s), the pulp OR:
• 1 tsp vanilla extract
• 1 pinch of salt
• 1 pinch of baking powder
• 600 g sour cream
• 400 g quark, 20% or 40% fat in dry matter.
• 150 g sugar
• 2 packets of vanilla sugar
• ½ vanilla pod(s), the pulp OR:
• 1 tsp vanilla extract
• 1 pinch of salt
• 1 pack of pudding powder, vanilla
• 3 eggs

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 7 hours 30 minutes

with rhubarb or currants or without fruit

For the dough, first sift the flour and pudding powder into a bowl and briefly mix with the sugar, vanilla sugar, baking powder, seeds of half a vanilla pod OR vanilla flavoring/extract, and salt. Now add the egg and butter and knead everything vigorously for a good 5 minutes. (If the dough is a bit sticky, just add a little more flour if needed.) Now shape the dough into a ball, cover, and chill for at least 30 minutes. Now knead the dough again briefly and place it in a well-greased springform pan and press down, pulling up the edges and pressing down firmly. If desired, you can now spread fruit on top, such as rhubarb, cherries, currants, tangerines, etc. … For the quark mixture, separate the eggs and beat the egg whites with a pinch of salt and the vanilla sugar until stiff. Chill briefly. Now beat the sugar with the egg yolks until creamy. Add the seeds of half a vanilla pod OR vanilla flavoring/extract and continue beating. Now gradually add the quark and sour cream. Beat until smooth. Briefly fold in the pudding powder and the beaten egg whites. Now pour the cream mixture onto the batter and smooth it down. Now place the cake in the preheated oven and bake at 180°C top/bottom heat or 160°C fan-assisted oven for approx. 50-60 minutes. (Every oven is different, you know your oven best how it bakes, so be careful that the cake doesn’t get too dark.) Leave the cake to cool completely in the closed and switched off oven. Ideally overnight, as this allows it to set completely. It will still be a little wobbly after baking and should NOT be cut, otherwise it will melt. With fruit in the batter, the cake is even moister and more refreshing, but it tastes good without it too. You can also add a little lemon zest or juice. If you don’t like it too heavy, use low-fat quark instead of 20% or 50% quark.