John Myers
Ingredients for 1 servings:
- 300 g flour
- 150 g butter
- 600 ml milk
- 6 m.-sized eggs
- 270 g sugar
- 100 ml sunflower oil
- 2 bags of vanilla sugar
- 1 bag of baking powder
- 2 bottles of lemon flavor
- 1 bag of lemon zest
- 1 kg low-fat curd cheese
- 2 bags of vanilla pudding powder for cooking
- 50 g breadcrumbs, fine
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 20 minutes
For the base, sift the flour to make it fluffier. Using a hand mixer, mix the vanilla sugar, baking powder, 120g sugar, 2 eggs, and 130g melted butter until smooth. Grease a 28cm springform pan with a smooth bottom and sprinkle with breadcrumbs, including the edges. Shake off any excess breadcrumbs. Form 3/4 of the dough into a ball, press it flat in the pan, and then spread it over the entire base. If you want an edge, you can form a 2cm thick roll of dough and press it against the edge of the springform pan. For the filling, put the remaining ingredients in a mixing bowl and mix well. Pour this mixture into the pan. Preheat the oven to 200°C (top/bottom heat) and bake the cake for 1 hour. Then turn off the oven. Open the oven door about 2 cm wide and let the cake rest for 30 minutes with the oven door open, only then remove it from the oven so that it does not collapse.
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