Tear Cake – the best cheesecake in the world!

Ingredients:
For the dough:
70 g butter
1 egg(s)
1 tsp baking powder
200 g flour
100 g sugar
For the topping:
500 g low-fat quark
150 g sugar
2 egg yolks
250 ml cream
250 ml milk
150 ml oil
1 package. Vanilla sugar
1 package. Vanilla pudding powder
1 egg(s)
For the icing:
6 tablespoons powdered sugar
2 egg whites
Preparation:
First make a kneaded dough from the flour, sugar, egg, butter and baking powder. Now line the bottom of a 26 cm springform pan with baking paper, grease the edges. Now roll out the dough and press the edges quite high by hand.
Then preheat the oven preferably now to 176°C top/bottom heat.
Next, stir the curd briefly until smooth, then gradually add all the ingredients and mix well.Now pour the very liquid mass into the springform pan and you need to bake about 70 minutes the cake.
Meanwhile, beat the egg whites with the powdered sugar until stiff. After about 70 minutes, take out the cake and spread the beaten egg whites about 1cm thick on the topping. It is also probably not all of it needed! Now bake for about 10 minutes also at the same heat.
Last, let the cake cool a bit and carefully loosen the edge of the springform pan with a knife.Then let the cake cool on the bottom of the springform pan for a few hours. If everything has worked, then the tears should appear on the egg white frosting as it cools. Finally, the cake tastes but also without!