Farmer's cheesecake

Ingredients for 1 servings:

• 65 g butter
• 65 g sugar
• 1 egg(s)
• 150 g flour
• 1 tsp, leveled baking powder
• 500 g quark
• 130 g sugar
• 2 packets of vanilla sugar
• 1 pack of pudding powder, vanilla
• 75 ml oil
• 200 ml cream
• 250 ml milk
• 1 cup sour cream (200 g)
• 4 egg yolks
• 4 egg whites
• 45 g sugar (3 tbsp)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

should rest overnight, therefore very good for preparing

Mix the butter, sugar, and egg, then combine the flour and baking powder and stir in. Spread into a greased and dusted cake tin (26 cm diameter). For the filling, mix all the ingredients together. Carefully pour the fairly runny mixture onto the sponge mixture. Bake in a preheated oven on the second rack from the bottom at 180 degrees top/bottom heat for about 60 minutes. I prefer fan-assisted baking at 160 degrees, also for 60 minutes. Just before the end of baking, beat the egg whites and sugar for the meringue until stiff peaks form. Spread onto the hot cake and bake for another 10 minutes at the same temperature. Loosen the cake from the edges with a knife to prevent the meringue from cracking. Leave to cool in the tin overnight; when it’s set, it tastes even better. For a sheet cake (42 x 29 x 4 cm WxHxD), I use double the amount.