John Myers
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Cherry Quark Cake with Meringue Topping >>
The perfect cherry quark cake with meringue topping >> recipe with a picture and simple step-by-step instructions.
floor
- 300 g Flour
- 1 tsp Baking powder
- 100 g Sugar
- 1 packet Vanilla sugar
- 3 Egg yolk
- 2 tbsp Sour cream 10% fat
- 125 g Butter
Covering
- 1 glass Morello cherries drained
- Bread flour
Curd mass
- 250 g Curd cheese 20%
- 3 Egg yolk
- 100 g Sugar
- 2 tsp Food starch
- 1 tbsp Lemon juice
- 250 ml Whipped cream
Meringue topping
- 3 Protein
- 200 g Powdered sugar
- 1 pinch Salt
- Soluble cocoa drink powder
- Knead shortcrust pastry out of the base ingredients and chill for about 15 minutes. Prepare curd mass. Mix everything except for the cream. Whip the cream until stiff and fold in. Drain the cherries. Preheat the oven to 180 ° C.
- Grease the springform tin (26 cm) and add the dough. Form an edge in the process. Sprinkle in breadcrumbs. Now distribute the cherries on top. (Don’t be surprised with the pictures. One of our children does not eat any fruit in the quark, so a quarter remains free) Pour the quark mixture over it and bake the cake in the oven for about 45 minutes.
- In the meantime, add a pinch of salt to the egg white and beat it until stiff. Then gradually pour in the powdered sugar and prepare the meringue. This topping is spread over the pre-baked cake (this is best done with a fork) and then everything comes back into the oven for about 20 minutes at 150 ° C.
- Finally, I switched on the circulating air again so that the meringue gets some color, but always watch it. When the cake is cold, remove it from the mold and sprinkle with cocoa powder. Conclusion: Meringue doesn’t need quite as much sugar.
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