John Myers
Ingredients for 1 servings:
- 150 g instant flour
- 1 tsp baking powder
- 70 g margarine (e.g. Sanella)
- 300 g sugar
- 6 eggs
- 750 g quark
- 200 g cream
- 1 lemon(s)
- 1 packet of vanilla sugar
- 2 tbsp wheat flour type 405
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours
A family recipe that we only got when the master pastry chef retired and closed his shop. For the base, knead the instant flour, a little baking powder, Sanella, 50g sugar, and one egg in a mixing bowl. Grease a 22cm baking pan and cover the base with the dough. For the filling, mix the quark, 250g sugar, the remaining eggs, cream, vanilla sugar, flour, and the juice of one squeezed lemon in a mixing bowl until well blended. Pour the filling into the base. Preheat the oven to 180°C (top/bottom heat) and bake the cake for 1 hour on the middle rack. I recommend checking the cake every now and then and reducing the baking time slightly if it’s getting too dark. Note: This is a childhood memory for me, and the cake has a wonderfully lemony flavor. My son also likes to scoop out the leftover batter and the bowl used to prepare the filling. The recipe is quick and easy to prepare.
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