John Myers
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Gold Droplet Cake
The perfect gold droplet cake recipe with a picture and simple step-by-step instructions.
ground
- 200 g Shortbread
- 100 g Melt butter
- Filling
- 750 g Lowfat quark
- 150 g Sugar
- 1,5 packet Custard powder, vanilla flavor
- 3 piece Organic egg yolks
- 1 packet Vanilla sugar
- 0,5 piece Lemon (juice)
- 250 ml Oil
- 500 ml Milk
Covering
- 3 piece Organic protein
- 1 pinch Salt
- 100 g Sugar
- Preheat the oven to 175 degrees. Chop / crumble the biscuits very finely. Melt the butter in the pot. For the base, mix the biscuit crumbs with the butter. Put the mixture on the bottom of a greased springform pan and press down smoothly with a spoon. Cover with baking paper and bake blind with peas or similar for 10 minutes.
- Then mix the quark, sugar, pudding powder, egg yolk, VZ, lemon juice with oil in a large bowl (with a mixing spoon). Finally, gradually stir in the milk until you have a nice, creamy mixture.
- Once the bottom has been removed from the oven, raise the temperature to 200 degrees. Then pour the quark mixture on the floor and bake for 45 minutes, then take it out of the oven and turn the temperature down to 140 degrees.
- For the meringue topping, beat the egg whites with the salt until stiff and let the sugar trickle in until a thick meringue mixture is formed. Put the mixture on the cake and pull the tips up with the mixing spoon and bake at 140 degrees for 20 minutes.
- Let cool in the pan. The gold droplet cake will gradually form once the cake is cold. It is best to put it in the refrigerator overnight.
- Always bake the cake on the middle rack.
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