John Myers
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Baking: Quark Cake with Apricots Under Meringue Cloud
The perfect baking: quark cake with apricots under meringue cloud recipe with a picture and simple step-by-step instructions.
* for the dough
- 150 g Flour
- 1 tsp Baking powder
- 50 g Sugar
- 1 packet Vanilla sugar
- 30 g Margarine
- 1 Egg
* for covering
- 375 g Quark lean
- 2 Egg yolk
- 1 tsp Lemon juice
- 75 ml Oil
- 200 ml Milk
- 100 g Sugar
- 1 packet Custard powder
* for the hood
- 2 Protein
- 50 g Sugar
- 250 g Canned apricots
- Knead the ingredients for the dough. Then put in a greased springform pan, pressing down a half-height edge.
- Thoroughly whisk together the ingredients for the topping (except for the apricots), then pour onto the dough.
- Now bake in the oven preheated to 180 ° C for about 45-50 minutes.
- Meanwhile, drain the apricots and cut them into small pieces.
- Shortly before the end of the baking time, beat the egg whites and sugar to a very firm egg whites.
- Take the cake out of the oven. Spread the apricots on top, then pour the egg whites on top in a cloud shape.
- Put the cake back in the oven. Bake for another 10 minutes, then turn off the stove, but leave the cake in it for another 5-10 minutes.
- Then take it out and let it cool down. Then place on a cake plate. Be careful, if the cake is still too warm, it can break during repackaging.
- Store in the refrigerator. Once the cake has cooled completely, it can be cut.
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