Gold Droplet Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g flour
- 1 teaspoon, heaped baking powder
- 75 grams sugar
- 75 g butter, cold
- 1 medium egg (s)
- 1 pinch (s) salt
For the filling:
- 3 medium egg yolks
- 150 grams sugar
- 750 g low-fat quark, 20% fat
- 1 ½ pack vanilla pudding powder
- 1 packet vanilla sugar
- 0.5 ½ lemon (s), juice from it
- 150 ml sunflower oil
- 0.5 liter ½ milk
For the meringue topping:
- 3 medium egg whites
- 100 g suar
Print Recipe
Pin Recipe Instructions
- For the dough, knead the flour with 75 g sugar, flaky butter, 1 egg, baking powder and salt. Chill for about 30 minutes.
- Press 2/3 of the batter into a springform pan (26 cm) lined with baking paper. Shape the rest of the dough into a roll and press it on the edge of the mold approx.
- For the filling, mix the quark with 150 g sugar, pudding powder, egg yolk, vanilla sugar, lemon juice and oil. While stirring, add small amounts of milk until a thin paste is formed. Spread the mixture on the dough in the form.
- Bake in a preheated oven at 200 ° C top / bottom heat for approx. 45 - 50 minutes.
- For the meringue topping, beat the egg white until stiff, sprinkling in 100 g of sugar. Spread the meringue on the hot cake and bake at 175 ° C for another 20 minutes. Prick the fork many times so that the gold droplets come out when it cools.
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