2. Prepare the quark-vanilla pudding filling: While the dough is baking, you can prepare the filling. In a small saucepan, bring the milk
to a boil together with the vanilla pudding powder and 100 g (3/4 cup) of sugar according to the package instructions and let it
thicken. Then remove the pan from the heat and stir in the vanilla sugar. Whisk the egg yolks in a separate bowl and mix well with
the sour cream and quark. Now stir the slightly cooled pudding mixture into the quark-sour cream mixture until smooth.
3. Prepare the meringue topping: Beat the egg whites until stiff peaks form. Once they are almost stiff, slowly add the sugar and
continue beating until the meringue is glossy and firm.
4. Assemble the cake: Spread the quark-vanilla mixture evenly over the pre-baked crust. Then add the meringue and spread it gently
with a spoon or spatula. Bake the cake in the oven at 180°C (350°F) for about 20-25 minutes, until the meringue is golden brown and has formed a firm crust.
5. Cool and enjoy: Allow the quark meringue cake to cool completely after baking so it is easier to cut. The cake tastes good both
fresh from the oven and after a few hours, when it has had time to soak in the flavors.
