Cheesecake VII, without base

Ingredients for 8 servings:

• 4 egg whites
• 1 pinch of salt
• 100 g sugar
• 4 egg yolks
• 1 pinch of salt
• 4 tbsp water, warm
• 100 g sugar
• 1 jar cranberries (400 g)
• 180 g corn, ground (8 tbsp)
• 200 g almond(s), sweet, ground
• 6 almonds, bitter, ground
• 3 cardamom pods, ground
• ½ bag(s) of baking powder
• 200 g sweet cream
• 1 kg quark 0.5%

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free (corn)

A 26 cm ring or springform pan lined with baking paper. Beat the egg whites with salt until frothy, then drizzle in the sugar and beat until stiff peaks form. Set aside. Beat the egg yolks with salt, water, and sugar until white and creamy. Add the cranberries. Mix the remaining dry ingredients and slowly add them. Finally, add the cream cheese and quark. Beat everything well on medium speed for 3-4 minutes. Fold the stiff peaks into the batter with a wooden whisk. Pour into a 26 cm Æ ring pan lined with baking paper. Shake gently to ensure the batter is evenly distributed. Place in a cold oven and bake at approximately 130°C (convection oven) for approximately 90 minutes. My own recipe.