Fruity-fresh teardrop cake

Ingredients for 1 servings:

• 150 g wheat flour
• 1 tsp baking powder
• 75 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 50 g butter
• Fat for the mold
• 500 g low-fat curd cheese
• 1 can/n tangerine(s)
• 150 g sugar
• 1 packet of vanilla sugar
• 3 egg yolks
• 1 packet of vanilla pudding powder
• 100 ml oil
• 3 tsp lemon juice
• 250 ml milk
• 3 egg whites
• 100 g sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Sift flour and baking powder into a mixing bowl. Add sugar, vanilla sugar, egg, and butter. Mix together using a dough hook. Then knead again by hand. Chill for 15 minutes. Then line a greased 26cm springform pan with the mixture and create a 4cm-high rim. For the topping, drain the mandarins well. Mix the quark, sugar, vanilla, egg yolk, custard powder, oil, milk, and lemon juice well. Fold the mandarins into the quark mixture and spread it on the base. Bake in a preheated oven at 180°C (top/bottom heat) for 60 minutes on the middle rack. For the meringue, beat the egg whites with the sugar until stiff peaks form. After 60 minutes, remove the cake from the oven, spread the meringue mixture on top in waves, and bake on the top rack for another 10 minutes, until the meringue has taken on some color. Remove the cake from the pan and let it cool completely on a wire rack. The typical tears only form when the cake has completely cooled down.