Tear Cake – the best cheesecake in the world!

Ingredients for 1 servings:

• 200 g flour
• 100 g sugar
• 70 g butter
• 1 egg(s)
• 1 tsp baking powder
• 500 g low-fat curd cheese
• 150 g sugar
• 1 packet of vanilla sugar
• 1 packet of vanilla pudding powder
• 1 egg(s)
• 2 egg yolks
• 250 ml cream
• 250 ml milk
• 150 ml oil
• 2 egg whites
• 6 tbsp powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 45 minutes

Make a dough from the flour, sugar, butter, egg, and baking powder. Line the bottom of a 26 cm springform pan with baking paper and grease the sides. Roll out the dough and press the edges up by hand. Preheat the oven to 175°C (top/bottom heat). Briefly beat the quark until smooth, then gradually add all the other ingredients and mix well. Pour the very runny mixture into the springform pan and bake the cake for 70 minutes. In the meantime, beat the egg whites with a small pinch of salt until stiff peaks form, then add the sifted powdered sugar and continue beating until the mixture is very glossy and firm again. After 70 minutes, remove the cake and spread the beaten egg whites about 1 cm thick over the topping. You probably won’t need all of it! Bake for another 10 minutes at the same temperature. Then let the cake cool slightly and carefully loosen the edges of the springform pan with a knife. Let the cake cool on the bottom of the springform pan for several hours. If everything went well, the cake should have tears on the meringue glaze as it cools. But the cake tastes good without it!