This is one of my absolute favourites from Germany but now I’m gluten intolerant, I thought it was off the table! However my mother-in-law baked this gluten free version (which just has no base) and I think I prefer it to the original! 🙂
1 tsp vanilla essence
2 packets vanilla pudding mix
Separate the eggs then whisk the egg whites until they form peaks.
Mix the egg yolks with the butter, sugar, vanilla sugar and pudding mix until foamy. Then fold in the quark.
Spoon the mixture into a round, lined springform baking tin and bake in the oven at 180 degrees C for approx. 50 minutes. Cover with tin foil if the top starts to brown too quickly.
Cover with strawberries (or fruit of your choice), serve with ice cream and enjoy!