Yvonne's cheese and sour cream cake

Ingredients for 1 servings:

• 200 g flour
• 100 g sugar
• 100 g butter
• 1 packet of vanilla sugar
• ½ pack of baking powder
• 6 drops flavoring (lemon flavor)
• 5 eggs, separate, beat egg whites until stiff
• 500 g low-fat curd cheese
• 250 g sour cream
• 150 g sugar
• 1 packet of vanilla sugar
• ½ pack of pudding powder, vanilla
• 7 drops flavoring (lemon flavor)
• 250 ml milk

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

light, creamy and sooo delicious

Quickly make a shortcrust pastry from the first 6 ingredients and line a greased springform pan with the pastry, including the edges. Blind bake the whole thing at 180 degrees for about 8-10 minutes! Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks and set aside! Vigorously mix the quark with the sour cream, sugar, vanilla sugar, pudding powder, lemon flavoring, and milk, ideally with a mixer! Now fold the stiffly beaten egg whites into the quark mixture, but only very loosely; this will make it the more fluffy it will be! Pour the whole thing into the springform pan with the blind-baked shortcrust pastry and bake the whole thing at 180 degrees top and bottom heat or 170 degrees fan-assisted for one hour! If the surface browns too quickly, simply cover with aluminum foil halfway through.