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Currant meringue cake

updated

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Ingredients for 1 servings:

  • 100 g quark
  • 50 g sugar
  • 4 tbsp milk
  • 4 tbsp oil
  • 1 packet of vanilla sugar
  • 1 pinch of salt
  • 200 g flour
  • 4 tsp baking powder
  • 750 g currants
  • 750 g quark
  • 3 eggs
  • 2 egg yolks
  • 50 g butter
  • 100 g cornstarch
  • 200 g sugar
  • 1 packet of vanilla sugar
  • 2 egg whites
  • 100 g sugar
  • 20 g almonds
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

from my mom – the best there is

Mix 100g quark, sugar, milk, oil, vanilla sugar, salt, baking powder, and 100g flour. Then knead in the remaining 100g flour, roll out, and line a greased pan. Mix the currants, quark, eggs, egg yolks, butter, cornstarch, sugar, and vanilla sugar. Pour onto the dough and bake at 180°C for about 60 minutes. Beat the egg whites and sugar until stiff. Fold in the almonds, spread on the cake, and bake again at 225°C for about 5 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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