Gold droplet cake

Ingredients for 1 servings:

• 200 g flour
• 1 tsp baking powder
• 325 g sugar
• 75 g butter, cold
• 4 eggs
• 1 pinch of salt
• Fat for the mold
• 750 g low-fat curd cheese
• 1 packet of vanilla sugar
• Pack of pudding powder
• ½ lemon(s), juice
• 150 ml sunflower oil
• ½ liter of milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Knead flour, baking powder, 75g sugar, butter in pieces, 1 egg, and salt into a smooth dough. Chill for about 30 minutes. Press 2/3 of the dough into a greased springform pan (26cm diameter) as the base. Shape the remaining dough into a log and press it onto the edge of the pan to a height of about 4cm. Separate 3 eggs. Mix together the quark, 150g sugar, vanilla sugar, pudding powder, egg yolk, lemon juice, and oil. While stirring, add milk a little at a time until a thin mixture forms. Spread the quark mixture over the dough in the pan. Bake in a preheated oven (electric stove: 200°C top/bottom heat, fan: 175°C, gas mark 3) for about 45-50 minutes. Beat egg whites until stiff peaks form. Gradually add 100g sugar. Spread the meringue over the hot cake. Bake for another 20 minutes at 175°C (top/bottom heat), 150°C (fan oven), or gas mark 3. Pierce the cake several times with a fork to release the “golden drops” as it cools.