Fine quark cake

Ingredients for 1 servings:

• 250 g flour
• 150 g sugar
• 1 egg yolk
• 4 tbsp lemon juice
• 125 g butter
• ½ pack of baking powder
• 1 tbsp vanilla sugar
• 125 g butter
• 250 g sugar
• 1 tbsp vanilla sugar
• 1 tbsp semolina
• 1 lemon(s), grated peel
• 5 egg yolks
• 750 g quark
• 5 egg whites
• Butter for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Combine flour, sugar, egg yolks, lemon juice, finely cut butter, baking powder, and vanilla sugar in a bowl. Mix into crumbles with your fingertips. Chill briefly. Lightly butter a 28 cm springform pan. Pour in half of the crumble and press down firmly. Cream the butter until fluffy. Add the sugar, vanilla sugar, semolina, lemon zest, and egg yolks. Mix everything well. Mix in the quark. Beat the egg whites until stiff peaks form. Fold into the quark mixture. Pour this cream over the crumble and smooth it down. Cover with the remaining crumble. Bake at 180 degrees Celsius for 60 minutes. Open the oven and let it cool.