Makes enough for a 28cm springform pan.

Ingredients

• 150g wheat flour
• 240g sugar
• 2 packets vanilla sugar
• 100g vegetable margarine (e.g. Deli)
• 250g soft butter
• 7 eggs
• One organic lemon
• 1kg low-fat quark
• Salt

Instructions

1. Process the flour, 40g sugar, one packet of vanilla sugar and the vegetable margarine with a mixer into a dough.
2. Line the bottom of the springform pan with baking paper, roll out the dough on it, then attach the rim of the springform pan.
3. Separate the eggs into yolks and whites.
4. Zest the lemon and squeeze out the juice.
5. Mix the butter, 200g sugar, one packet of vanilla sugar, 7 egg yolks, the lemon zest, a pinch of salt, three tablespoons of lemon juice and the quark.
6. Beat the 7 egg whites to stiff peaks and fold into the butter-sugar mixture.
7. Pour the mixture onto the dough base and smooth out.
8. Bake the cake at 150°C convection for 70-80 minutes on a rack in the springform pan.

Enjoy your meal!