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Eggnog Quark Cake with Flamed Meringue Topping

5 from 7 votes
Prep Time 1 hr 15 mins
Total Time 1 hr 15 mins
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

shortcrust

  • 350 g Flour
  • 75 g Sugar
  • 200 g Butter
  • 1 piece Full of egg
  • 1 piece Egg yolk
  • 1 pinch Salt

Eggnog curd mixture

  • 200 ml. Eggnog

alternatively

  • 200 ml Eggnog (e.g. Verpoorten)
  • 150 g (ml) Cream 30% fat
  • 1 piece Vanilla pod (pulp only)
  • 750 g Quark double cream
  • 1 tablespoon Sugar
  • 500 g Baked pudding
  • 0,5 piece Lemon (just the juice)

alternatively

  • 2 Packs Custard powder

Meringue topping

  • 2 piece Egg white
  • 1 Piece (remaining egg white from the shortcrust pastry recipe) Egg white
  • 50 g Sugar

Instructions
 

Dough production

  • First, put the dry ingredients in a mixing bowl and mix well. Then briefly melt the butter, pour in a pinch of salt and stir in. Gradually mix in the egg yolks and finally knead the dough in the food processor for about 5 minutes (or with your hands). Then immediately put the dough (without cooling) into a greased springform pan and press down evenly. Pre-bake in the preheated oven at 200 degrees top / bottom heat for 15 minutes.
  • While doing this, prepare the eggnog curd cream. First stir the egg liqueur and cream until creamy. Now put all the remaining ingredients for the cream in a mixing bowl and mix them well, preferably in the food processor, for about 7-10 minutes. If you want to use the baking pudding from my KB, then here is the LINK >>>>> Mini pudding cake with "Backpudding basic recipe" >>>>> You can also find the recipe for my egg liqueur in KB, namely here >>> >> Eggnog à la Biggi >>>>.
  • Take the pre-baked shortcrust pastry out of the oven and add the egg liqueur curd mixture. Smooth it out and put it in the oven at 200 degrees for 60 minutes.
  • Shortly before the end of the baking time, prepare the meringue. Place the egg whites in a fat-free bowl and beat until stiff. If the egg whites are firm, add sugar (if you want a pinch of salt for stability) and fold it in briefly.
  • Pour into a piping bag and dress on the cake. I am using a perforated nozzle here. Back in the oven and burn the meringue for 10 minutes at 230 degrees. Simply spray the leftovers onto a silicone mat and burn them off as well. Can be enjoyed nicely with a hot cup of cocoa or coffee.
  • Once the cake has been baked, remove the edge from the ring immediately with a knife. Let it cool down in peace and only then remove the ring. Cut into suitable pieces on a plate - add a hot coffee and enjoy.
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    Written by John Myers

    Professional Chef with 25 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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