Ingredients
For the dough:
1 egg he
200g flour
65g butter
75g sugar
½ pack of baking powder
For the creamy curd filling:
500 g low-fat quark
1 cup of sour cream 200 g
¼ liter of whole milk
1 pt. vanilla pudding powder for cooking
3 egg yolks
1 tbsp oil
150g sugar
1 pack vanilla sugar
For the crispy meringue topping:
3 egg whites from the eggs
3 tbsp sugar
Instructions
Preparing the oven: Before you begin, you should preheat your oven to 180 °C top/bottom heat to get it ready for use. Making the dough: Start by mixing the butter, sugar, egg, flour and baking powder together and adding Process into a smooth dough.
Now take a 26 springform pan and press the dough into it. Remember to raise a small edge so that the filling holds well later. Preparation of the curd filling: In a separate bowl, combine the low-fat curd, sour cream, sugar, egg yolk, vanilla sugar and the oil. Stir this mixture thoroughly until smooth.
Now add the vanilla pudding powder and whole milk and continue stirring until everything is well mixed. Filling the dough: Pour the quark mixture over the prepared dough in the springform pan. Place the pan in the preheated oven and let the cake bake for about 45 minutes.
Prepare the meringue topping: While the cake is in the oven, take a clean bowl and beat the 3 egg whites together with the 3 tablespoons of sugar until the mixture forms peaks.
Add meringue topping: After the cake has baked for 45 minutes, spread the stiff egg whites evenly over the surface of the cake. Then put the cake back in the oven and let it bake for another 15 minutes until the meringue topping has turned a nice golden color.