John Myers
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Currant Cheese Cake with Meringue (Saskia Lenz)
The perfect currant cheese cake with meringue (saskia lenz) recipe with a picture and simple step-by-step instructions.
Dough:
- 2 piece Eggs
- 1 pinch Salt
- 2 tsp Baking powder
- 120 g Sugar
- 140 g Butter
- 300 g Flour
Cheese cream:
- 0,5 Baggage Custard powder
- 1 piece Egg
- 3 piece Egg yolk
- 1 tbsp Vanilla sugar
- 3 tbsp Lemon juice
- 125 g Soft butter
- 125 g Sugar
- 500 g Quark
- 1 piece Lemon zest
Meringue:
- 3 piece Protein
- 1 pinch Salt
- 50 g Sugar
- 250 g Red currants
Decoration:
- 250 g Red currants
Dough:
- Knead all ingredients by hand and chill for about 30 minutes. Preheat the oven to 170 degrees (convection). Grease a springform pan and press the dough evenly onto the base and edge with floured hands.
Cheese mass:
- Beat the egg with the three yolks, sugar, vanilla sugar, lemon juice and lemon zest until frothy. Add the quark and butter and finally stir in the pudding powder. Spread the cream on the dough and bake for 55 minutes.
Meringue:
- Remove the panicles of currants, wash and drain. Beat the egg whites with salt until they are half stiff. Gradually pour in the sugar and keep beating until the sugar is completely dissolved. Put about six tablespoons of the egg whites in a piping bag with a large star nozzle. Take the cake out of the oven and brush with the egg whites. Scatter currants over the top and sprinkle with little snow caps. Bake for another 10 minutes at the same temperature.
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