Cheese and corn cake

Ingredients for 1 servings:

• 1 kg quark, 0.5%
• 220 g margarine or butter
• 300 g cane sugar, or other
• ¼ tsp salt
• ¼ tsp vanilla powder, (bourbon) or other
• 1 lemon(s), zest and juice
• 250 g ground corn or polenta
• 7 eggs

Instructions

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

gluten-free

Whisk the eggs and sugar until frothy, then add the lemon zest, vanilla sugar, and salt. Stir the butter, a spoonful at a time, along with the cornstarch, then the quark and lemon juice into the batter. Pour the batter into a 26cm ring tin lined with baking paper and bake for 60 minutes at 175°C (preheat). Then let stand in the switched-off oven for another 60 minutes. I use a springform pan lined with baking paper and place it in a cold oven at 150°C (fan oven). Bake for 60-75 minutes, approximately.