Sabine's cheesecake with meringue topping

Ingredients for 1 servings:

• 300 g flour
• 125 g margarine
• 125 g sugar
• 1 m.-sized egg(s)
• 2 tsp, leveled baking powder
• 1 kg quark (20-30% fat content)
• 300 g sugar
• 1 cup sunflower oil or rapeseed oil
• 6 egg yolks
• 2 packets of vanilla pudding powder
• 250 ml milk
• 250 ml cream
• 1 lemon(s), juice
• 6 egg whites
• 75 g sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Very delicious sheet cake!

For the dough, beat the margarine with sugar and one egg with a mixer until creamy, then gradually mix in the flour mixed with the baking powder. Crumble the well-mixed dough onto the roasting pan (not a baking sheet, as these don’t have a complete rim all the way around) and press it down. Lightly grease the roasting pan beforehand. For the topping, mix the quark, sugar, oil, egg yolks, vanilla pudding powder, milk, cream and lemon juice well with an electric mixer and spread the cream over the dough. Bake in a preheated oven at 180°C for 20-25 minutes. Meanwhile, prepare the meringue mixture. Beat the 6 egg whites with 75g of sugar until stiff peaks form. Remove the cake from the oven, pour the egg whites onto the cheese mixture and bake for another 10 minutes. The cake also freezes well if you have any leftovers.