1. For the shortcrust, quickly knead the flour with the baking powder, cold butter, sugar and egg; wrap in cling film and chill for 30 minutes.
2. Roll out the pastry and press it into the base and about 4 cm up the sides of a buttered 26 cm springform tin; prick with a fork.
3. For the filling, stir the quark (smooth, creamy quark is best) with the eggs, granulated sugar, starch, cream, lemon zest, lemon juice and vanilla sugar until smooth - don't beat in air.
4. Pour the filling onto the pastry and smooth the top.
5. Bake in an oven preheated to 170 °C for 60-70 minutes until the edge is set but the centre still wobbles slightly; let it cool in the switched-off oven with the door ajar for 30 minutes.
6. Let it cool completely, then chill for at least 4 hours (ideally overnight) before slicing.
Tip: Slow cooling is the secret: that way the top doesn't crack and the cake doesn't sink.
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