Quark slices with meringue

Ingredients for 1 servings:

• 200 g butter, soft
• 150 g sugar
• 400 g flour
• 2 tsp baking powder
• 4 egg yolks
• ⅛ liter milk
• 2 tbsp rum
• 750 g quark (20%)
• 100 g butter
• 250 g sugar
• 1 packet of vanilla sugar
• 2 eggs, (M)
• 1 pack of pudding powder, vanilla
• 4 egg whites
• 125 g powdered sugar
• 1 packet of vanilla sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

somewhat laborious in 3 baking processes

1. Baking process – Making the dough: Cream the butter until fluffy and gradually stir in the sugar and egg yolks. Mix the flour with the baking powder and stir in portions, alternating with the milk and rum. Spread the dough onto a greased and floured baking sheet. Secure the edges with greased baking paper or aluminum foil. Bake in a preheated oven on the middle rack at 200°C for approx. 20-25 minutes. Once baked, reduce the oven temperature to 185°C. 2. Baking process – Making the topping: Cream the butter until fluffy and gradually stir in the sugar and eggs, the quark, vanilla sugar, and the custard powder. Spread the mixture onto the baked cake, return it to the oven, and bake for another 20-25 minutes at 185°C (middle rack). Once baked, reduce the oven temperature to 150°C. 3. Baking Process – Meringue Topping: Beat egg whites with powdered sugar and vanilla sugar until stiff peaks form and spread the mixture onto the quark topping. For an extra-pretty look, you can apply the mixture with a piping bag (it will look like little cones after baking). Return to the oven – on the top rack – and let the meringue dry rather than bake at around 150°C. The quark slices are ready when they have a light yellow color (approx. 5-10 minutes). Once cooled, cut the cake into slices of any size.