Separate 4 eggs. Beat the egg whites with 4 tablespoons of cold water and 1 pinch of salt with the whisk of the hand mixer until stiff, adding 100 g of sugar at the end. Stir in 4 egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in
Grease the fat pan of the oven (approx. 32 x 39 cm) well and dust with flour. Spread the mixture evenly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 8-10 minutes
In the meantime, separate 6 eggs for the quark mixture. Refrigerate the egg white in a mixing bowl. Fill 2 eggs, the 6 egg yolks, 2 packets of vanillin sugar and 175 g sugar into a large mixing bowl. Whip until creamy with the whisks of the hand mixer. Add the quark and stir in. Stir the pudding powder into the quark mixture
Remove the base from the oven, spread the curd mixture evenly on top and bake at the same temperature on the 2nd rack from below for approx. 45 minutes. Approx. 12 minutes before the end of the baking time, beat the 6 egg whites and lemon juice with the whisks of the hand mixer until very stiff, adding 300 g sugar. Stir until the sugar is completely dissolved
Remove the cake from the oven and place it on a cake rack. Spread the beaten egg white mixture evenly and loosely (carefully so that the curd mixture is not damaged) on the cake, leaving an approx. 2 cm wide edge. Bake again at the same temperature on the middle shelf for about 10 minutes. Remove from the oven, place on a cake rack and allow to cool well. Dust with icing sugar and cut into pieces
waiting time approx. 2 hours