John Myers
Ingredients for 1 servings:
- 600 g plums
- 5 eggs
- 200 g sugar
- 200 g butter, soft
- 500 g low-fat curd cheese
- 2 ½ packs of vanilla pudding powder
- 1 tsp, leveled baking powder
- 1 tbsp powdered sugar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
juicy, fluffy, fruity, gluten-free, from a 26 cm springform pan, approx. 12 pieces
Halve and pit the plums. Separate the eggs. Beat the egg whites until stiff, then add 50g of sugar. Cream together the butter and the remaining sugar until creamy. Beat in the egg yolks one at a time. Stir in the quark. Stir in the custard powder and baking powder thoroughly. Fold in the beaten egg whites. Grease and flour a 26cm springform pan. Spread half of the quark mixture into the pan. Arrange the plums on top. Spread the remaining quark mixture on top. Bake the cake in a preheated oven at 175°C (convection oven) for 50-60 minutes, uncovering towards the end if necessary. Allow the cake to cool in the pan on a wire rack. Serve sprinkled with icing sugar. The cake has 3764 kcal.
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