Gold droplet cake

Ingredients for 1 servings:

• 150 g flour
• 1 packet of baking powder
• 75 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 50 g margarine
• 1 can of tangerine(s)
• 500 g low-fat curd cheese
• 150 g sugar
• 1 packet of vanilla sugar
• 3 egg yolks
• 1 pack of pudding powder, vanilla for cooking
• 100 ml oil
• 3 tsp lemon juice
• 250 ml milk
• 3 egg whites
• 100 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Prepare the dough as usual. Roll out 2/3 of the dough in a springform pan (26 cm diameter) and prick with a fork. Place the rim of the springform pan around the base, shape the rest of the dough into a log, place it on the base as the rim and press it onto the pan to create a rim about 3 cm high. For the topping, drain the mandarin oranges. Mix together the quark, sugar, vanilla sugar, egg yolks, custard powder, oil, lemon juice and milk. Fold in the mandarin oranges, pour into the springform pan and smooth out the surface. Bake for approx. 60 minutes at 175°C-180°C. Meringue: Beat the egg whites with the sugar until stiff. Remove the cake from the oven after the baking time, spread the meringue on top and bake for another 10 minutes until the meringue has taken on some color, then let it cool. It is best to bake in the evening because the golden droplets only form once the cake has cooled.