Preheat the oven at 160°C / 320° F.
Add all ingredients for the crust in a bowl and knead into a dough. Then wrap in an airtight container and let it rest in the refrigerator for 30 minutes
Slowly melt the remaining Aslan margarine in a saucepan over medium heat.
Mix O’GURT GREEK STYLE VANILLA with sugar and margarine. Stir in the instant vanilla pudding with a whisk until smooth.
Grease the springform pan well. Pour in the dough, spread evenly on the bottom, and raise a 2 cm border.
Pur in the O’GURT mixture and spread evenly.
Bake for about 60 minutes until golden brown.
Take it out of the oven and let it cool off completely on a cooling rack.
Note: When the cake is taken out of the oven after the baking time, it is still relatively liquid. It will not set until it has cooled completely.
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