Rusk-quark cake

Ingredients for 1 servings:

• 150 g rusks
• 100 g butter
• 1 pinch of cinnamon
• 200 g sugar
• 500 g quark
• 4 eggs
• 70 g cornstarch
• possibly vanilla extract
• 1 lemon(s), the untreated peel, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Melt the butter in a saucepan or in the microwave. Blend the rusks until finely ground in a blender or place them in a freezer bag and roll them over with a rolling pin. Add the cinnamon at this point, if desired. Then pour the melted butter over the rusk crumbs and mix well until smooth. Pour the butter and rusk mixture into a springform pan lined with baking paper and flatten with a glass or your hand. Place the springform pan with the crumb base in the refrigerator. For the filling, separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form and set aside. Beat the egg yolks and sugar in a blender until frothy. You can also add the vanilla extract and lemon zest at this point. Then stir in the quark and sift the cornstarch and fold in. Carefully fold the beaten egg whites into the egg and quark mixture using a whisk or a baking spoon. The egg and quark mixture is then poured onto the crumb base and baked in a preheated oven at 175°C for 45-60 minutes. After baking, I let the cake cool for 30 minutes in the switched-off oven, then remove it and let it cool completely. Only after it has completely cooled do I remove the springform pan and the cake is ready to eat. If desired, a fruit sauce can also be served on the side.