Egg Peck Without Dough Base
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
For the ground:
- 750 g quark
- 1 point pudding powder, cream or vanilla
- 2 egg (s)
- 180 g suar
For covering:
- 1 point pudding powder
- 100 g butter
- 5 egg (s)
- 1 pinch (s) salt
- 375 ml milk
- 180 g suar
Print Recipe
Pin Recipe Instructions
- First cook the pudding for the cover from 3/8 l milk, 180 g sugar and pudding powder, after boiling take it off the stove, let it cool down a little and stir in the 5 egg yolks and the butter.
- For the quark layer, mix together 2 eggs, 180 g sugar, 750 g quark and pudding powder one after the other and pour into a greased and crumbled springform pan.
- Beat 5 egg whites with a pinch of salt until stiff and carefully fold them into the pudding and egg yolk mixture. Put on the quark layer. The pan will fill up to the brim, but nothing will normally overflow when you bake. Bake for about 1 hour at 180 degrees, if necessary cover halfway through the baking time before browning too much.
- The cake can be sprinkled with flaked almonds before baking.
- Serve well chilled
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