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Tear Cake

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Ingredients for 12 servings:

  • 80 g margarine
  • 100 g sugar
  • 2 eggs
  • 1 tsp baking powder
  • 200 g flour
  • 750 g quark
  • 175 g sugar
  • 1 packet of vanilla sugar
  • 1 pack of pudding powder, vanilla
  • 3 eggs, including the yolk
  • 1 cup(s) oil
  • 1 cup(s) milk
  • 1 cup sour cream
  • 3 eggs, of which the egg white
  • 3 tbsp sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a dough from the ingredients. Line a springform pan with it (including the edges). Mix topping 1 and pour into the pan. Bake for 45 minutes at 200°C. Beat topping 2 until stiff peaks form, spread it on the cake, and create a slight ripple with a knife (otherwise, tears won’t form). Bake for another 15 minutes. It’s best to refrigerate it overnight; that’s when it tastes best and the tears will form perfectly. This is my family’s absolute favorite cake. I hope you enjoy it as much as I do.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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