This recipe is to be used for a mini springform with a diameter of 20 cm! If you use a normal-sized springform, double the ingredients.
for the pie crust:
125 g flour
a pinch of baking powder
60 g butter
1/2 egg (see below, how)
1,5 tablespoons sugar
a pinch of salt
for the filling:
500 g quark (non-fat)
125 g sugar
1 package vanilla custard powder
300 ml milk
optional: lemon zest
(If you use a normal springform, just take one egg for the crust and 4 for the filling. If you use a mini springform, do that: Put the three eggs in a bowl, stir and use some of it for the crust and the rest for the filling.)
Butter and flour the springform.
The crust: Cut the cold butter in cubes and knead all the ingredients quickly together. Roll out the dough on a floured area and distribute it evenly in the springform. Also form an edge, about 4 cm high. If you don’t get the dough in in one piece, it doesn’t matter – Just stick it together, you won’t see that after the filling is in. Put the springform with the dough in the fridge for about an hour.
Preheat the oven to 175° Celsius if you bake with circulated air. (Hot-air: 200° C.)
The filling: Mix all the ingredients together and fill the mixture in the springform with the dough. (It’s quite liquid!)
Bake it for about an hour or more. (When you jiggle the springform, nothing should move like pudding in the middle!)
I know it’s hard to wait, but: Wait until cooled before you slice it! When still warm, the cake doesn’t taste that good and isn’t easily sliced.