Quark cake in Saxon housewife style

Ingredients for 1 servings:

• 750 g low-fat curd cheese
• 360 g sugar
• 2 packets of vanilla sugar
• 2 packs of pudding powder, vanilla flavor
• 1 pack of sauce powder, vanilla flavor
• 8 eggs, size M
• 175 g butter
• 375 ml milk
• 1 lemon(s), grated lemon peel, if desired (wash well beforehand!)
• 2 pinches of salt
• 150 g raisins

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

or Eierschecke without base

First, make a pudding. Take 375 ml of milk, 180 g of sugar, 1 sachet of pudding powder, and 1 sachet of vanilla sugar. Mix everything together and bring to a boil in a saucepan. Remove the boiling pudding from the heat and immediately stir in 100 g of butter until completely melted. Then chill the pudding mixture. In the meantime, soak the raisins in hot water. Now make the quark mixture. Put the quark, the remaining sugar (180 g), 1 sachet of vanilla sugar, 1 sachet of pudding powder, 1 sachet of sauce powder, and the grated lemon zest in a bowl and mix everything together well (best with a mixer -> 2 whisks). Then add the 2 egg yolks to the quark mixture (save the egg whites -> will be used for beaten egg whites) and mix. Then melt the remaining butter (75 g), add it, and mix well. Now squeeze out the raisins, coat them in flour, and stir them into the quark mixture with a spoon. Finally, beat the egg whites of the 2 eggs with a pinch of salt until stiff peaks and slowly fold them into the quark mixture. Pour the finished quark cream into a greased springform pan (diameter 28 cm). Now make the egg white cake. To do this, add 6 egg yolks (save the egg whites for the beaten egg whites) to the cooled pudding and beat the mixture with a mixer on high for about 3 minutes until frothy. Then fold in the egg whites of the 6 eggs, beaten with a pinch of salt, and slowly pour this mixture onto the quark, spreading it evenly. Place the pan on the middle rack of the oven and bake the whole thing at 170 degrees Celsius with fan for about 50 minutes. As soon as the cake comes out of the oven, spray it with a little water immediately to prevent the crust from becoming hard. Dust the cooled cake with icing sugar before serving.