Cottage Cheese Cake with Cherries and Meringue
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 egg (s)
- 300 g suar
- 750 g quark
- 50 g butter
- 175 g flour
- 1 teaspoon Baking powder
- 250 ml milk
- 1 point pudding powder, vanilla
- 1 glass morello cherries
- 4 egg whites
- 4 egg yolks
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Knead 1 egg, 50 g sugar, 50 g butter, the flour and the baking powder into a shortcrust pastry and cut the dough into thirds. Grease the springform pan, two-thirds are used as the bottom of the springform pan, and the rest of the cake pan is evenly high.
- Separate the remaining 4 eggs and drain the cherries.
- Mix 750 g quark, 150 g sugar, 4 egg yolks, 250 ml milk and the packet of vanilla pudding to a mixture, then stir in the cherries and pour the mixture into the springform pan.
- Place in the oven preheated to 180 ° C (top / bottom heat) and bake for 55 minutes.
- Beat the egg white until stiff and fold in the remaining sugar. After about 60 minutes of total baking time, distribute the egg foam evenly on the cake. Leave a little distance to the edge, the egg foam will still open a lot at times. Bake for another 15 minutes. If the egg foam turns brown, it`s good!
- Let cool down.
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