Tender Matcha Cream Cake


• Phyllo pastry
• 2 cups tvarog (quark)
• 3.5 oz / 100 g sugar
• 4 eggs
• 2 vanilla pudding cups
• 1 cup milk
• 1.5 teaspoon matcha


Mix quark, sugar, egg yolks, milk, and matcha together in a bowl. Put the phyllo pastry on a baking tray so that the pastry’s edges rest on the edges of the tray. Pour the mixture on the pastry and bake at 340°F / 170°C for 20 minutes. Meanwhile, whisk the remaining egg whites and mix them with 2 tablespoons of sugar. After 20 minutes, take the cake out of the oven, put the whisked eggs on top (decorate with almond flakes if desired), and put the cake in the oven once more for 10 minutes.

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