John Myers
Ingredients for 1 servings:
- 2 eggs
- 1 pinch of salt
- 250 g low-fat curd cheese
- 200 g cream cheese
- 60 g sugar
- 1 packet of vanilla sugar
- 1 lemon(s) or lime
- 1 pack of pudding powder (cream pudding powder)
- 3 tbsp almonds, chopped roasted
- ½ small melon(s), (Gudeloupe melon), ripe
- 3 tbsp syrup (elderflower syrup), if you like
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 15 minutes
for an 18 cm springform pan
Preheat the oven to 170°C (fan oven). Roast the almonds in a dry pan and dice the melon. Separate the eggs. Beat the egg whites with salt until stiff peaks. Beat the egg yolks with the quark, cream cheese, and sugar until frothy. Add the lemon juice, grated lemon zest, vanilla sugar, and pudding powder and continue stirring. Finally, add the almonds and syrup. Fold in the egg whites. Pour about 90% of the mixture into a greased dish. Place the melon pieces on the batter and sprinkle the rest over the melon pieces. Bake at 170°C (fan oven) for about 40-45 minutes. If the batter starts to brown too much, cover with aluminum foil. After baking, open the oven door halfway for about 15 minutes, then open it completely and let the cake cool in the oven.
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