Aromatic cheesecake with elderberries and a light meringue layer

Ingredients for 1 servings:

• 1 egg(s)
• 50 g sugar
• 60 g butter or margarine, cold (can also be semi-skimmed)
• 1 pinch of salt
• 150 g flour
• 3 egg yolks
• 2 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 750 g low-fat curd cheese
• 50 g butter or margarine, melted (can also be semi-skimmed)
• 35 g pudding powder (vanilla pudding powder), possibly from Natreen, OR:
• 35 g cornstarch
• 500 g elderberries, should be large and ripe
• 3 egg whites
• 100 g sugar
• 1 pinch of salt
• possibly sugar, for the elderberries, if they are too sour

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours

fruity-light combination

Knead all the ingredients for the dough, chill again if necessary. Preheat oven to 160°C fan/convection oven. Line a 26-28 cm cake tin with baking paper, grease the sides and spread the dough thinly (it’s a little easier with wet hands or a wet spoon), pulling it up the sides. Bake the dough briefly in the oven (10-15 minutes) until it no longer has a greasy shine, then remove from the oven. Preheat oven to 175-180°C fan/convection oven. Make a quark mixture from the ingredients for the filling (egg yolks, eggs, sugar, vanilla sugar, quark, butter, vanilla pudding powder), carefully folding in the elderberries at the end. Pour the filling into the cake tin and bake in the oven for 40 minutes. For the meringue layer, beat the egg whites with sugar and salt until stiff peaks form. After 40 minutes of baking, remove the cake from the oven and spread the meringue layer on top of the quark mixture. Turn the oven down and bake the cake for another 20 minutes at 160°C fan-assisted oven. At the end of the baking time, leave the cake in the oven to cool slightly, then remove it from the oven and let it cool completely. Baking times may vary depending on your oven. Tips: It also tastes great with spelt flour. I sometimes substituted “white” sugar with “fine brown” sugar, but it’s not absolutely necessary. The calorie information refers to semi-skimmed butter and low-fat quark. Don’t worry, it still doesn’t taste low-fat.