Cranberry Cream Cloud

Ingredients for 1 servings:

• 100 g butter
• 1 tbsp sugar
• 200 g flour
• 2 tbsp water
• 2 egg yolks
• 1 tbsp powdered sugar
• 250 g quark
• 250 g crème fraîche
• 2 tbsp flour
• 1 jar cranberries (375 g each)
• 2 egg whites
• 100 g sugar

Instructions

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

Shortcrust pastry with cranberry cream and meringue

Mix all the ingredients for the dough into a smooth shortcrust pastry. Place in a greased springform pan and let it rest in the refrigerator for at least 45 minutes. Preheat oven to 180 degrees Celsius. Beat the egg yolks with the powdered sugar until creamy. Combine the quark with the crème fraîche and flour, and fold in the cranberries. If you like it sweeter, you can use more powdered sugar! Spread the quark mixture on the crust and spread it evenly. Bake the cake in the preheated oven for about 40 minutes. Beat the egg whites until stiff, then add the sugar and continue beating until the meringue forms. Spread it over the cream. Bake for a while longer until it reaches the desired color. (Depending on the browning, about 15-20 minutes)