RUF Eierschecke Baking Mix 462g / 16.29oz

Top/bottom heat: approx. 200 °C
Convection: approx. 180 °C
Baking time: approx. 70 minutes

You also need:
For the dough:
100 g soft butter
1 egg (size M)

For the quark filling:
500 g low-fat quark (where quark is not available, such as in the USA, sour cream can be used)
150 ml milk (1.5% fat)
2 eggs (size M)

For the piebald mass:
40 g sugar
300 ml milk (1.5% fat)
125g butter
3 eggs (size M)

To make dough:
Put the baking mix, 100 g butter and an egg in a mixing bowl and use an electric hand mixer (dough hook) to mix until you have a smooth dough. Put the dough in a springform pan (Ø 26 cm) lined with baking paper and press it firmly onto the base and the edge. Make the topping:
Put the cream powder for the quark filling in a mixing bowl with the quark, 150 ml milk and 2 eggs and stir with a whisk until smooth. Put the quark mixture on the base. Take about 4 tablespoons of the 300 ml milk and mix with the powder for the pie crust mixture and the sugar. Bring the remaining milk to the boil. Take the milk off the heat, add the mixed powder and bring to the boil while stirring constantly. Add the butter to the still warm mixture and stir well. Separate the 3 eggs. Stir the egg yolks into the mixture. Beat the egg whites in a fat-free mixing bowl with an electric hand mixer (whisk) until stiff. Fold the egg whites into the mixture and then spread over the quark mixture. Baking:
Bake the cake on the middle rack in the preheated oven. After about 40 minutes of baking, cover the cake with aluminum foil. After baking, let the cake cool in the tin for about 30 minutes. Carefully remove the cake from the tin with a knife and place it on a cake rack to cool.