Deutscher Käsekuchen

• 25 cm (10-inch) sponge flan base
• 2 x 250 g tub Quark
• 284 ml carton soured cream
• 284 ml carton double cream
• 200 g (7 oz) caster sugar
• 3 large free-range eggs, beaten
• juice of 1 lemon
• 2 sachets vanilla sugar or 2 teaspoons
• vanilla essence
• sutanas (optional)
• sifted icing sugar, to serve

1. heat the oven to Gas Mark 3/170°C/320°F. Lightly grease the sides of a 23 cm (9-inch) spring form cake tin. Using the base as a template cut out the sponge flan to fit inside the tin. Line the base first with a disc of baking parchment then press the cut sponge round down on the base of the tin. Make sure it is a snug fit so the liquid mixture doesn’t seep out during baking.
2. Beat together the Quark, two creams, sugar, eggs, lemon and vanilla sugar or essence to a smooth cream in a food processor or by hand in a large bowl. (If sultanas are to be used, add two good handfuls at this stage).
3. Pour on top the sponge flan base and bake for about 40 minutes until the top is golden brown. Turn off the oven and leave the cake inside to cool for another hour to prevent the surface cracking.
4. Chill the cake in the fridge overnight until very firm, then run a table knife inside the rim of the tin to loosen and remove the cake. Slide a palette knife under the base and slip the cake onto a flat cake platter. Dust the top with sifted icing sugar and serve.

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