Himmelsfürster Eierschecke

Ingredients for 1 servings:

• 200 g flour
• 1 egg(s)
• 100 g butter
• 80 g sugar
• some lemon juice
• 1 packet of vanilla sugar
• 300 ml milk
• 75 g butter
• 175 g sugar
• 2 packs of pudding powder (vanilla)
• 200 g quark
• 200 g cream cheese, natural
• 200 g cream
• ½ lemon(s), juice
• 3 eggs
• 1 small jar of blueberries or other fruits

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

for 12 pieces

Preheat the oven to 160 degrees Celsius (top/bottom heat). Line a 26 cm baking pan with baking paper or grease with butter. Base: Knead the base ingredients into a shortcrust pastry and spread evenly in the pan, forming a 3 cm high rim. Filling: Make a pudding from milk, butter, 75 g of sugar, and one sachet of pudding powder. Set aside and let cool slightly. Mix the quark, cream cheese, and the remaining 100 g of sugar. Whip the cream until stiff and fold in, then add the lemon juice and the second sachet of pudding powder. Mix everything well, pour onto the base of the pan, and spread evenly. Drain the blueberries well and add half to the quark and cheese mixture. Separate the eggs. Stir the egg yolks into the cooled pudding. Whisk the egg whites until stiff and fold in. Pour the mixture into the pan and spread evenly over the quark layer. Scatter the remaining blueberries on top. Bake the cake for about an hour until golden brown. Let it cool thoroughly before cutting.