Summary

Ingredients

For the shortcrust pastry:

• 200 g flour
• 1 teaspoon Baking powder
• 75 grams sugar
• 1 egg (s)
• 80 g butter or mararine

For the cream:

• 3 egg yolks
• 500 g low-fat quark
• 75 grams sugar
• 8 g vanilla suar
• 1 cup sour cream
• 0.5 ½ cup Cremefine, for whipping
• 0.5 ½ pack pudding powder, vanilla

For the meringue topping:

• 3 egg whites
• 75 grams sugar

Also:

• 250 g blueberries or currants

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Instructions

1. Mix all the ingredients for the shortcrust pastry and knead into a dough. Place in the refrigerator until further processing.
2. Put all ingredients for the cheese cream in a bowl and mix with the mixer.
3. Put the berries in a colander and rinse. Remove the currants from the stem with a fork.
4. Preheat the oven to 180 ° C fan oven.
5. Roll out the shortcrust pastry and place in a greased round dish, making sure that there is an edge. Put the cheese mixture on top. Spread the berries over the mixture and bake in the preheated oven for about 40 minutes.
6. For the egg whites, beat the egg whites with the sugar until stiff. When the baking time is over, distribute it on the cake and bake for another 10-15 minutes.
7. Let cool in the mold.
8. Note:
9. The information for a sheet is about double the amount !! If you have, you should use a baking frame or a deep tray.