John Myers
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Eggnog Quark Cake with Flamed Meringue Topping
The perfect eggnog quark cake with flamed meringue topping recipe with a picture and simple step-by-step instructions.
shortcrust
- 350 g Flour
- 75 g Sugar
- 200 g Butter
- 1 piece Full of egg
- 1 piece Egg yolk
- 1 pinch Salt
Eggnog curd mixture
- 200 ml. Eggnog (in my KB)
alternatively
- 200 ml Eggnog (e.g. Verpoorten)
- 150 g (ml) Cream 30% fat
- 1 piece Vanilla pod (pulp only)
- 750 g Quark double cream
- 1 tablespoon Sugar
- 500 g Baked pudding (in my KB)
- 0,5 piece Lemon (just the juice)
alternatively
- 2 Packs Custard powder
Meringue topping
- 2 piece Egg white
- 1 Piece (remaining egg white from the shortcrust pastry recipe) Egg white
- 50 g Sugar
Dough production
- First, put the dry ingredients in a mixing bowl and mix well. Then briefly melt the butter, pour in a pinch of salt and stir in. Gradually mix in the egg yolks and finally knead the dough in the food processor for about 5 minutes (or with your hands). Then immediately put the dough (without cooling) into a greased springform pan and press down evenly. Pre-bake in the preheated oven at 200 degrees top / bottom heat for 15 minutes.
- While doing this, prepare the eggnog curd cream. First stir the egg liqueur and cream until creamy. Now put all the remaining ingredients for the cream in a mixing bowl and mix them well, preferably in the food processor, for about 7-10 minutes. If you want to use the baking pudding from my KB, then here is the LINK >>>>> Mini pudding cake with “Backpudding basic recipe” >>>>> You can also find the recipe for my egg liqueur in KB, namely here >>> >> Eggnog à la Biggi >>>>.
- Take the pre-baked shortcrust pastry out of the oven and add the egg liqueur curd mixture. Smooth it out and put it in the oven at 200 degrees for 60 minutes.
- Shortly before the end of the baking time, prepare the meringue. Place the egg whites in a fat-free bowl and beat until stiff. If the egg whites are firm, add sugar (if you want a pinch of salt for stability) and fold it in briefly.
- Pour into a piping bag and dress on the cake. I am using a perforated nozzle here. Back in the oven and burn the meringue for 10 minutes at 230 degrees. Simply spray the leftovers onto a silicone mat and burn them off as well. Can be enjoyed nicely with a hot cup of cocoa or coffee.
- Once the cake has been baked, remove the edge from the ring immediately with a knife. Let it cool down in peace and only then remove the ring. Cut into suitable pieces on a plate – add a hot coffee and enjoy.
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