Cheesecake with gold droplets – meringue

Ingredients for 1 servings:

• 6 eggs
• 150 g flour
• 1 tsp baking powder
• 275 g sugar
• 2 tbsp vanilla sugar
• 125 g butter
• 750 g low-fat curd cheese
• 1 lemon(s), untreated, zest
• 1 tsp lemon juice
• 1 tsp powdered sugar
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Separate 1 egg. Mix 125g flour and baking powder. First, knead with 50g sugar, 1 tbsp vanilla sugar, 75g cold butter in pieces, 1 egg yolk, and 1 tbsp water using the dough hook of a hand mixer. Then briefly knead with your hands until smooth. Cover the shortcrust pastry and chill for about 30 minutes. Grease only half of a roasting pan. Roll out the dough into a rectangle (approx. 19.5 x 32 cm). Prick several times. Line the open side of the dough with a piece of aluminum foil folded several times as a rack. Pre-bake in a preheated oven (top/bottom heat 175°C / fan oven 150°C) for about 20 minutes. Melt 50g butter and let cool. Separate 2 eggs. Mix together the quark, 2 egg yolks, 3 eggs, 75g sugar, 1 tbsp vanilla sugar, lemon zest, and 25g flour. Stir in the melted butter. Spread onto the pre-baked base. Continue baking at the same temperature for 20-25 minutes. Beat 3 egg whites until stiff peaks form. While continuing to beat, add 150g of sugar and lemon juice. Continue beating until the sugar is completely dissolved. Transfer to a piping bag fitted with a large star nozzle. Pipe approximately 3 stripes (6cm wide) lengthwise onto the cake in a wave-like pattern. Bake the cake at the same temperature for another 20-25 minutes. It’s best to let it cool overnight, as this usually results in “golden drops” on the meringue. Remove the aluminum baking tray. Dust the cake with powdered sugar.