John Myers
Cottage Cheese Meringue Cake
The perfect cottage cheese meringue cake recipe with a picture and simple step-by-step instructions.
ground
- 250 g Quark
- 210 g Flour
- 0,5 tsp Psyllium husks, ground
- 90 g Sugar
- 1 packet Tartar baking powder
- 2 Eggs
- Vanilla, ground
- 8 tbsp Milk
- 1 Egg yolk
meringue
- 2 Protein
- 90 g Powdered sugar
- 150 g Ground almonds
- 150 g Salt
ground
- Preheat oven to 160 degrees Mix all liquid / creamy ingredients together properly and then gradually stir in the remaining ingredients. The result is a tough dough. Now grease / flour a springform pan or line it with baking paper and add the dough. Dust with a little flour and spread evenly with a spatula or spoon.
Meringue and baking
- For the meringue, beat the egg white with the pinch of salt until stiff, then pour in the sugar and fold in the ground almonds. The mass on the floor spread us off in the oven for about 45 minutes. Do a chopstick test to see if it’s done and then let it cool down and enjoy.
Gluten free
- For the gluten-free variant, I used the flour from Rewefreivon
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