Quark cake without a base

Ingredients for 3 servings:

• 125 g butter
• 150 g sugar
• 20 g vanilla sugar
• 4 eggs, including the yolk
• 1 lemon(s), zest grated and juice
• 10 g baking powder
• 70 g pudding powder, vanilla, for cooking or potato starch
• 1 kg quark, drained
• 4 eggs, of which the egg whites
• little salt

Instructions

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

Line a springform pan (approx. 28 cm) with baking paper. You can use “sugar dough made from breadcrumbs” (in my recipes) as a base, but it’s not necessary, but it’s good. Beat butter, sugar, and vanilla sugar until fluffy. Add the egg yolks, lemon zest, and lemon juice, and beat until fluffy. Beat the egg whites with a little salt until stiff peaks form. Sift in the vanilla powder or potato starch with the baking powder, add the quark, and mix everything together. Sultana lovers mix in a few berries. Others use candied fruit. Now pour into the springform pan. I garnish the mixture with frozen apricots, berries, or apple slices, and other things (a crumb topping looks good too). Bake at a low heat for a good hour, in the oven at 170°C, or 150°C for fan-assisted baking. (It should be baked through, but not blackened.)