Ingredients:
for 12 pieces
1 kg cream quark
200 ml eggnog
5 eggs (M)
180 g sugar
3 packets vanilla sugar
80 g flour
220 g whipped cream
Preparation:
1. First mix the quark and 100 ml eggnog, then separate the eggs, beat the egg whites until stiff, sprinkle in 100 g sugar and 2 packets of vanilla sugar, and continue beating until the sugar has dissolved.
2. Then stir the egg yolks and 100 g sugar until light and creamy, then stir in the curd mixture. First fold the flour and beaten egg whites into the quark cream.
3. Now pour the quark mixture into a springform pan (24 cm 0) that has been greased and then sprinkled with sugar and bake in a preheated oven (electric stove: 160° C, fan oven: 140° C, gas: level 2) for approx. 75 minutes.
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