Drip Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 75 grams sugar
- 75 g mararine
- 1 egg (s)
- 200 g flour
- 2 teaspoons baking soda
- 750 g quark (low-fat quark)
- 150 grams sugar
- 1 packet vanilla sugar
- 2 packs custard powder (vanilla flavor)
- 3 egg yolks
- 0.5 ½ lemon (s), including the juice
- 1 cup oil
- 400 ml milk
For the meringue topping:
- 3 egg whites
- 100 g suar
- some sugar to sprinkle with
Print Recipe
Pin Recipe Instructions
- Put the sugar, margarine, egg, flour and baking powder in a bowl. Mix with the dough hook of the hand mixer on a low setting. Roll out the dough and pour it into a springform pan. Form an edge all around.
- Put ingredients No. 6 - 12 in a bowl and beat until frothy with the mixer. Finally add the milk little by little. Place this thin filling on the dough and bake slowly, at 150 degrees top / bottom heat for about 1 hour.
- For the meringue topping, beat the egg white and gradually add the sugar. When the cake is golden yellow, use a fork to place the whipped egg whites on top of the cake in a wavy manner. Then a little sugar is sprinkled over it. (This forms the droplets.) The cake is baked for another 10-15 minutes at 150 degrees until the topping is light brown. Then take it out of the oven and let it cool down in the tin.
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