Yogurt and quark cake

Ingredients for 1 servings:

• 250 g corn flour
• 250 g spelt flour type 630
• 250 g xylitol (sugar substitute)
• 250 g butter
• 375 ml milk
• 4 eggs
• 1 vanilla pod(s), pulp
• 1 pinch of salt
• 50 g spelt flour type 630
• 2 packets of baking powder
• Grease for the tray
• 80 g butter
• 250 g xylitol (sugar substitute)
• 2 packs of vanilla pudding powder or lemon flavor
• 2 bottles of liquid lemon flavor
• 1 organic lemon(s), zest or 1 packet of lemon sugar
• 4 eggs
• 500 g quark
• 500 g yogurt

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours

without sugar and without wheat flour

For the base, mix the corn flour, spelt flour, xylitol, and salt. In a bowl, combine the butter with the eggs, vanilla seeds, and milk. Stir in the flour mixture and let the dough rest for 20 minutes. Mix the 50g of spelt flour with the baking powder, carefully fold it into the risen dough, and mix until a smooth dough forms. Spread the dough on a greased baking sheet and form a rim. To do this, carefully push the dough up the edge of the sheet until it reaches the top. Let everything rest for another 20 minutes. In the meantime, wash all materials so that you can make the topping. Mix the xylitol and pudding powder vigorously, then stir in the liquid lemon flavoring and lemon zest or lemon sugar. Now carefully stir the eggs, quark, and yogurt into the butter mixture and mix everything vigorously for 2-3 minutes until there are no more lumps and the mixture is creamy. Carefully spread the slightly runny quark cream over the cake batter, preferably with a ladle, and smooth it out. Bake in the oven at 180°C (top/bottom heat) for about 50 minutes, until the cake is nicely browned.