Quark cake with cherries and meringue

Ingredients for 1 servings:

• 1 egg(s)
• 300 g sugar
• 750 g quark
• 50 g butter
• 175 g flour
• 1 tsp baking powder
• 250 ml milk
• 1 pkt. pudding powder, vanilla
• 1 jar morello cherries
• 4 egg whites
• 4 egg yolks
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Recipe for a springform pan, double the amount for a baking tray

Knead 1 egg, 50g sugar, 50g butter, the flour, and the baking powder into a shortcrust pastry and divide the dough into thirds. Grease the springform pan, use two-thirds to form the base, and use the rest to cover the sides of the pan evenly. Separate the remaining 4 eggs and drain the cherries. Mix 750g quark, 150g sugar, 4 egg yolks, 250ml milk, and the sachet of vanilla pudding until smooth, then stir in the cherries and pour the mixture into the springform pan. Place in the oven preheated to 180°C (top/bottom heat) and bake for 55 minutes. Beat the egg whites until stiff peaks form and fold in the remaining sugar. After about 60 minutes of baking, spread the egg whites evenly over the cake. Leave some space around the edges, as the egg whites will still rise considerably. Bake for another 15 minutes. When the egg whites turn brown, they’re done! Let cool.