Cut the butter in cubes and pour it in a bowl. Add the flower, sugar, vanilla sugar, egg, salt and milk and mix it all well to a pie dough.
Place the dough in the fridge for thirty minutes.
Preheat the oven at 210 degrees Celsius.
Take out the pie dough from the fridge, roll it out and cover the bottom and edges of a pie form approx twenty six centimeter in diameter. Pick the bottom several times with a fork.
In a bowl stir together the vanilla sugar together with the whip cream.
Add the egg yellows, cream cheese, flour, half of the sugar and mix well.
In another bowl whip the egg whites to a hard foam while adding the rest of the sugar at the same time.
Mix gently the egg white foam with the cream cheese mixture.
Pour the filling on the pie bottom, and place the cake in the middle of the oven. After ten minutes lower the heat to 180 degrees Celsius and let the cake rest in the oven twenty five more minutes.
Take out the cake and let it cool down. Before serving the cake sprinkle the icing sugar on top of it.