Preparation: preheat the oven to 200 degrees with top-bottom heat. You will need 125g of soft butter, 4 eggs, 750g of curd, freshly squeezed lemon juice from half a lemon. For the vegan version, you need 125g of margarine, 750g of soy yogurt, freshly squeezed lemon juice from half a lemon. Making the base: melt the butter/margarine and add to the mixture (package with flakes). Mix and let it stand for a while. Cover the greased cake pan with the prepared mixture. Press it firmly on the plate and pull up about 2cm from the sides. Don't worry if the mass seems like a mess, the flakes will remain crispy as they cook. Tip: a soup spoon dipped in cold water can even out the flakes nicely. Preparation of the filling: put the eggs, curd and lemon juice in a bowl with the main mixture and mix vigorously with a whisk. For a dairy- and egg-free mix, simply mix soy yogurt, lemon juice, and the base mix. Add the filling to the bottom of the cake. Bake in a preheated oven at 200°C for 50-60 minutes on the 2nd rack from the bottom. This way, the cake stays crispy on the bottom and does not burn on the top. The cake is ready when the filling has risen in the middle. Do not cook with convection air.

Made in Germany.