Christian Thannheimer

Christian has been working with BLUE as Immigration Specialist for 7 years. Before that he worked in the hospitality business - helping customers is his passion. He is married with two kids.

For the pastry:
200g flour
75g sugar
75g margarine + extra for greasing
1 egg
8g baking powder (1/2 sachet)

For the filling:
125g margarine
225g sugar
8g vanilla sugar (1 sachet)
40g vanilla blancmange powder (Vanillpuddingpulver, 1 sachet)
3 eggs
500g quark
200g sour cream
200g whipping cream

Make the pastry by kneading all ingredients together. Put to one side.
For the filling, mix margarine, sugar, vanilla sugar, blancmange powder and eggs in a bowl. Then add quark and sour cream. Whip the cream until stiff and carefully mix into the filling.
Pre-heat the oven at 180°C.
Roll out the pasty and line a round baking tin (26cm Ø) bringing the pastry up the sides about 2-3cm. Pour the filling into the pastry case, smooth over with a knife and bake in the hot oven for 1 hour.

Christian’s tip:
Make sure you wait until the cake has cooled completely before taking it out of the tin. When the filling is too warm, it is not firm enough and the cake will lose its shape!