Ingredients
Pastry
- 30 g sugar
- 1 egg
- 120 g margarine
- 250 g flour
- 1 tsp baking powder

Filling
- 5 eggs
- 1000 g curd cheese, 20 % fat (quark)
- 600 g milk
- 350 g sugar
- 120 g sunflower oil
- 2 packages vanilla custard powder
- 1 pinch salt

Step 1
Preheat the oven to 180C.

Step 2
Place all pastry ingredients into mixing jar,
S1, RVS 50RPM 1M S2
Roll out dough onto a floured surface to a rectangular shape and place in a buttered rectangular baking tin (approx. 40 x 24 x 6 cm).

Step 3
Separate egg whites from egg yolks, place egg yolks, curd cheese, milk, 250 g sugar, sunflower oil and vanilla custard powder into mixing jar,
S1, 5000RPM , 45S, S2
Take out and spread mixture evenly onto the pastry and bake in preheated oven at 180C for 50 minutes. Clean mixing bowl thoroughly and dry it.

Step 4
Place 100 g sugar into mixing jar,
S1, 11000RPM 30S,S2
Transfer into bowl and set aside.

Step 5
Insert butterfly. Place egg whites, icing sugar and salt into mixing bowl,
S1,350RPM 5M, S3.
Remove cake after 30 minutes from oven (filling still seems runny), carefully spread meringue mixture on top of cake and bake in the oven at 180C for another 10 minutes. Allow to cool in the baking tin before transferring onto a serving plate.