John Myers
Ingredients for 1 servings:
- 200 g flour
- 75 g sugar
- 1 egg yolk, 75 g butter
- 1 tsp baking powder
- 1 pinch of salt
- 500 g quark
- 150 g sugar
- 1 pack of pudding powder, vanilla
- 1 packet of vanilla sugar
- 1 egg yolk
- 2 eggs
- ½ liter of milk
- ½ cup(s) oil
- 1 pinch of salt
- some lemon juice
- 300 g fruit (rhubarb, peaches, strawberries, apricots, pears, apples, raisins, sour cherries…)
- 2 egg whites
- 4 tbsp powdered sugar
Instructions
Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes
My grandma’s old recipe… but without a name…
Knead the dough ingredients thoroughly. Grease a springform pan and then cover the base with the dough. Finely chop the rhubarb (or other fruit) and cover the base with it. Spread jam on top, if desired. Mix the filling ingredients thoroughly and pour over the cake. Bake at 200°C (top and bottom heat) for about 45 minutes. Make the meringue: Beat the egg whites until stiff and fold in the powdered sugar. Then spread over the cake and bake for another 10-15 minutes. Allow to cool thoroughly—or refrigerate for at least 2 hours—so the filling can cool completely.
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