Bessarabian cheesecake without a base

Ingredients for 1 servings:

• ½ liter of milk
• 1 pack of pudding powder, vanilla
• 6 eggs
• 200 g sugar
• 1 kg quark or layered cheese, dry
• 1 tbsp flour
• 1 lemon(s), untreated, juice and zest
• e.g. raisins
• n. B. Apricot(s), dried, finely chopped
• n. B. Candied lemon
• n. B. Candied orange peel
• ¼ liter cream
• Powdered sugar, for dusting
• breadcrumbs
• Fat, for the shape
• rusk, crumbled

Instructions

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

For 12 pieces, without base

Make a pudding from the milk and pudding powder and let it cool. Beat the egg yolks and sugar until frothy, then strain the quark through a sieve and stir in the pudding. Add the flour, lemon juice and grated zest, along with the raisins, dried apricots, candied lemon peel, and candied orange peel. Fold in the stiffly beaten egg whites and whipped cream. Grease a springform pan, dust with breadcrumbs, and cover the bottom with rusk crumbs. Pour in the cheese mixture and bake in a well-preheated oven at 250°C until golden brown. After 20 minutes, trim the edges and finish baking. Sprinkle the finished cake with powdered sugar. Tip: I leave the layered cheese in a tea towel in a sieve to drain overnight.