Put the flour, baking powder, sugar, vanilla sugar in a large bowl. You can sift the ingredients or just go through a few rounds with a whisk (has the same effect). Make a pit in the middle, add the butter and eggs. Work from the edge into the middle and knead a nice, smooth dough (preferably by hand). Then put the dough, wrapped in household foil, in the refrigerator for about 30 minutes.
The filling:
Separate the eggs and put the egg whites in the refrigerator. Beat egg yolks and sugar until frothy. Add the cream cheese, mascarpone and vanilla pudding. And always stir. Add oil, lemon juice and milk. Mix all ingredients together well. Gives a thin liquid mass. This becomes firm after baking. It is best to put it in the refrigerator until the springform pan is ready.
Preheat the oven to 160 ° C with convection and to 180 ° C with top and bottom heat.
Spread a 26 cm springform pan with butter only (important: no breadcrumbs). Line the springform pan with the rolled-out shortcrust pastry as thin as possible. For the edge, I do it like this: I roll out the dough thinly and then cut it into wide strips. I press this piece by piece on the edge so that there are no gaps. Press lightly on the floor as well. Then pour in the mixture for the filling and bake for about 50 minutes (it shouldn`t get too dark, just the edge a bit brown).
During this time, prepare the meringue. Important: First beat the egg whites a little stiff and gradually let the sugar trickle in. And then chill again.
After a baking time of 50 minutes, spoon the meringue onto the cream cheese mixture and bake for another 10-15 minutes until the meringue is light brown.
The name teardrop cake comes from the fact that when it cools down, small droplets form on the meringue that look like tears.
Important:
Let the finished cake cool for at least 6 hours (better overnight) and only then loosen the edge of the springform pan. The filling is still too runny and the cake would then flow apart.
Ingredients
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