Cheese Cream Pie

Mix the flour with baking powder in a mixing bowl. Add the remaining ingredients and work everything into a dough with a mixer (dough hook). Roll out half of the dough on the previously greased springform pan and prick several times with a fork. Place the greased springform pan around it and bake in the lower third of the oven at 180 ° C (hot air 160 ° C) for about 15 minutes until golden.

Mix the pudding powder with 140g sugar. Gradually stir in 250ml milk until smooth. Bring the rest of the milk to the boil in a large saucepan, remove from the stove and stir in the mixed powder with a whisk. Put the pudding on the stove again and bring to the boil while stirring. Pour the hot mixture into a bowl and stir in the lemon aroma and quark. Beat egg whites with a mixer until very stiff. Gradually mix in the remaining sugar briefly with the mixer. Then carefully pull the egg whites under the curd mixture.

Shape the rest of the dough into a roll. Place the rolling pin as the edge on the cooled base and press it against the edge of the springform pan so that an approx. 3 cm high edge is created. Evenly distribute the quark mixture on the pre-baked base and smooth it out. Now lay out the previously drained mandarins on the mass. Whisk the egg yolk and milk together and carefully brush the cake with it. Then bake the cake in the lower third of the oven at 160 ° C (hot air 140 ° C) for about 60 minutes