Soak perl rice overnight in water. Drain the perl rice and cook it in milk for 20 minutes. Mix with the other ingredients while warm and let one our stand at room temperature. Mix the dough and roll our 2/3 of it into a 10” springform or pie pan. Trim excess. Prick the dough in the spring form with a fork, fill with the Quark filling and cover with the remaining dough. Press edges together tightly. Mix egg whites with same amount of water and brush the cake’s surface. Bake at 350F for one hour.