Quark Cake with Poppy Seeds

Quickly knead the flour with a pinch of baking powder, the egg yolk, butter, 50 g sugar and vanilla sugar into a smooth shortcrust pastry.

Cover the shortcrust dough and chill it in the refrigerator.

Preheat the oven to 180°C (top and bottom heat). Grease a 26 cm springform pan.

Stir the low-fat quark with 160 g sugar until smooth.

Separate the eggs. Whisk the egg whites until stiff peaks form.

Mix the egg yolks with lemon juice, sour cream and the (heaped) cornstarch, then stir into the quark mixture.

Gently fold the beaten egg whites into the quark mixture.

Roll out the shortcrust dough thinly. Line the springform with it and pull up a rim about 3 cm high.

Smooth the poppy seed filling and spread it into the form as the first layer.

Pour the quark mixture over it and smooth the surface.

Bake the cake on the lower rack for about 75 minutes.

Remove the cake from the oven and let it cool in the pan, then carefully release it from the springform.