John Myers
Ingredients for 1 servings:
- 500 g low-fat curd cheese
- 120 g desiccated coconut
- 63 g butter or margarine
- 1 tsp, leveled baking soda
- 5 large eggs
- 1 bottle of lemon flavor
- 10 ml liquid sweetener
- Margarine for the mold
Instructions
Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours
for a 26cm springform pan
Line a springform pan with baking paper, then grease the pan with a little margarine and sprinkle 10-20g of desiccated coconut into the pan. Rotate the pan until everything is covered. In the meantime, preheat the oven to 150°C (fan oven), then separate the 5 eggs. Collect the egg whites in a measuring jug and put the egg yolks in a large mixing bowl. Now beat the egg yolks, quark, margarine or butter, lemon flavoring and baking soda with a hand mixer or a blender until frothy. Now add the remaining 100g of desiccated coconut and the liquid sweetener and mix again vigorously. Now beat the egg whites with a pinch of salt until stiff peaks are really stiff and you can turn the cup upside down and the contents stay in the cup. Now fold the egg whites into the quark and egg yolk mixture so that the batter is nice and light. Pour the batter into the springform pan, smooth it out with a spoon, and bake for 40 minutes. If the cake is starting to brown too much, cover it with aluminum foil. Don’t be alarmed when you take it out; it won’t be completely firm. But if you put a toothpick in it, it shouldn’t stick. Let the cake cool in the pan, then lift it out and refrigerate it for 3-4 hours before serving. It will then firm up a bit but will still be moist. If you can wait longer, it’s best to make the cake the day before; this way the flavors will develop better. The cake will still be nice and moist on the third or fourth day.
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