For the dough, first knead flour, 100 g sugar, butter in pieces and 1 egg with the dough hooks of the mixer, then quickly knead with your hands to a smooth dough. Wrap in foil and refrigerate for about 1 hour.
Grease the fat pan (approx. 32 x 39 cm) and dust with flour. Roll out dough on some flour in the size of the fat pan and line the fat pan with it. Prick several times with a fork. Sprinkle with 5 tablespoons of sugar. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 20 minutes. Take out and let cool down. Lower the oven temperature to 175 °C (convection oven: 150 °C/gas: see manufacturer).
For the cheese mixture, mix 8 eggs and 250 g sugar for about 5 minutes until creamy. Stir in cream cheese and quark bit by bit. Stir in pudding powder. Spread the mixture on the shortcrust pastry base and bake in a hot oven for about 35 minutes. Let the cake rest in the switched off oven for about 10 minutes. Remove and let cool off.
For the sugar crust, sprinkle cakes with 150 g sugar and caramelise them with a gas burner or under the hot oven grill. Cut into pieces immediately.
Sprinkle the cake with sugar just before serving and scarf. This way the crust stays nice and crunchy.
That way there's no cracks: After half the baking time, take the cake out of the oven, make a 1 cm deep cut all around between the cheese mixture and the edge of the mould or short pastry and then finish baking.
Stay in shape: After baking, leave the cake to cool for about 1 hour in the open oven when switched off. Then the cake will not collapse so much.
Ready to serve: To cut the cheese, the cheese mixture must be very firm. Place the cake in the mould, preferably on a grid, and let it cool completely. This can take up to 7 hours depending on the height.