Cream cake bakery Hawner style

This in my opinion world best cream cake was made by my father-in-law in his
Bakery just like this – but with yeast dough. But as I prefer short pastry, I bake the cake on a short pastry base.
I would like to share the recipe with you here.

Shortcrust pastry:
200 g flour
85 g sugar
1/2 teaspoon baking powder
1 egg
100 g margarine (always the one without palm oil) / butter

Ingredients for the cream glaze:
500 g quark
500 ml cream
120 g sugar
3 eggs

The ingredients for the shortcrust pastry are best kneaded by hand and placed in a greased mould ( I always use
Baking release spray – nothing sticks to it at all). Press the edge up a little – I like to use a teaspoon for this
and prick the bottom a few times with a fork (this prevents the short pastry from curling or bubbling).

Mix everything you need for the casting of the cream with a mixer and put it
onto the shortcrust pastry base.

Bake in a hot oven at 200 °C top and bottom heat for approx. 45 minutes.

In memory of my father-in-law Peter Hawner (master baker and confectioner)