John Myers
Ingredients for 1 servings:
- 150 g flour
- 65 g sugar
- 65 g butter
- 1 egg(s)
- 1 tsp baking powder
- some salt
- 750 g quark (low-fat quark)
- 150 g sugar
- 1 ½ packs of pudding powder (vanilla)
- 500 ml milk
- 3 egg yolks
- 1 packet of vanilla sugar
- ½ lemon(s), the juice
- 1 cup oil
- 3 egg whites
- 100 g sugar
Instructions
Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes
Teardrop cake
Mix all the ingredients for the dough into a soft dough. Spread it into a greased 26 cm springform pan and press a small edge up. Mix together all the ingredients for the topping. Spread it onto the pastry case and bake the cake for 45 minutes at 200°C. For the meringue, beat the egg whites until stiff peaks form, gradually incorporating the sugar. Spread it onto the cheese filling, leaving a 1 cm border. Pierce the mixture with a knitting needle and bake for another 20 minutes at 160°C. Do not remove the sides of the springform pan until the cake is completely cool. Otherwise, the custard and cheese mixture will run. The tears on the meringue will appear naturally over time; prepare to be surprised. This cake can be prepared wonderfully a day in advance.
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