Berry Meringue Curd Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 can tangerine (s) (mandarin oranges)
- 150 g blackberries
- 100 g blueberries
- 200 g butter
- 400 g suar
- 1 lemon (s), organic, grated zest it
- 10 egg (s)
- 250 g flour
- 1 teaspoon, heaped baking powder
- 750 g quark (curd cheese)
- 1 packet vanilla pudding powder
- 1 teaspoon lemon juice
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Drain the mandarin oranges. Mix the butter, 150 g sugar, vanilla sugar and half of the lemon zest until creamy. Mix in 3 eggs alternating with 50 g flour, mix 200 g flour with baking powder, fold in briefly. Spread the dough on a baking tray and cover with tangerines and berries.
- Separate 7 eggs, remove 3 egg whites and refrigerate. Mix together 170 g of sugar, egg yolks, custard powder and the rest of the lemon zest. Beat 4 egg whites and 30 g sugar until stiff. Raise the egg whites under the curd mixture and spread over the berries. Bake in the preheated oven at approx. 175 ° C top / bottom heat for approx. 25 minutes.
- Beat 3 egg whites until stiff. Sprinkle in the remaining sugar and whip until it is very stiff. Stir in lemon juice. Spread the meringue in the form of a blob on the curd mixture and bake for another 10-15 minutes. Let cool and serve.
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