Grandma's Dresden Eierschecke

Ingredients for 1 servings:

• 750 g quark
• 150 g sugar
• 1 pack of pudding powder, vanilla
• 2 eggs
• 375 ml milk
• 100 g sugar
• 1 package pudding powder, almond flavor
• 100 g butter
• 5 eggs, separated

Instructions

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

First, I make the almond pudding for the egg mixture. I take 6 tablespoons of the milk to mix with the pudding powder. Next, I boil the remaining milk with the sugar and then stir in the pudding. Bring back to a boil briefly and then remove from the heat. Melt the butter in the still-hot pudding, stir well, and let everything cool (lukewarm is fine too). For the egg mixture, I stir the egg yolks into the cooled pudding. Beat the egg whites until stiff and carefully fold in. While the almond pudding is cooling, for the quark mixture, mix the quark well with the sugar. Then stir in the pudding powder and eggs. Pour the quark mixture into a well-greased springform pan and smooth it down. Pour the egg mixture onto the quark mixture in the springform pan. Bake in a preheated oven at 170°C (350°F) with top and bottom heat. If the cake is getting too brown, cover it with aluminum foil. Let cool. The egg mixture only becomes solid when it cools down because it contains custard.