Gold droplet cake

Ingredients for 1 servings:

• 200 g flour
• 75 g sugar
• 75 g butter
• 1 egg(s)
• 2 tsp baking powder
• 750 g quark (low-fat quark)
• 150 g sugar
• 1 ½ packs of pudding powder, cream flavor
• 3 egg yolks
• 1 packet of vanilla sugar
• ½ lemon(s), juice
• 250 ml oil
• 500 ml milk
• 3 egg whites
• 100 g sugar
• some butter and semolina to sprinkle the dish

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Grease a 26 cm springform pan thoroughly, sprinkle with semolina, or line the pan with parchment paper. Make a dough from the base ingredients and chill for about 30 minutes. Meanwhile, combine the topping ingredients and add the milk a little at a time. (Use a large bowl; my 3-liter bowl is always very full.) The mixture will be very thin. Preheat the electric oven to 200°C (400°F). Line the pan with the dough, raise a rim about 4 cm high, then pour in the quark mixture. Bake the cake for about 45 minutes. For the meringue, beat the egg whites until stiff, gradually adding the sugar. Remove the cake from the oven and spread the meringue mixture on top (don’t smooth it down; I still “pat” the mixture a bit with the spatula, creating peaks, which creates more droplets). Return to the oven and bake for 20 minutes at 140°C (284°F). Let it cool in the pan. When the cake is cold, it will have lots of little golden drops on the meringue.