Gold Droplets – Cake
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 2 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 1 teaspoon Baking powder
- 50 g butter
- 325 grams sugar
- 4 medium egg (s)
- 750 g low-fat quark
- 1 packet vanilla sugar
- 1 ½ pack pudding powder (cream pudding)
- 0.5 ½ lemon (s), juice from it
- 150 ml oil (sunflower oil)
- 500 ml milk
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Knead the flour with baking powder, 75 g sugar, flaky butter, 1 egg and salt to form a dough and refrigerate for 30 minutes. Pour into a springform pan. Line the base with 2/3 of the dough, form a 4 cm high edge from the remaining dough.
- Separate the eggs. Mix the quark with 150 g sugar, vanilla sugar, custard powder, egg yolk, lemon juice and oil. Gradually add small amounts of milk until it becomes a thin paste. Pour the quark mixture onto the dough in the springform pan.
- Bake in the oven (preheated) at 200 ° C (electric stove), 175 ° C (convection), level 3 (gas) for 20 minutes.
- Beat the egg whites until stiff while drizzling in 100 g of sugar. Spread the egg whites on the hot cake and bake at 175 ° C (electric stove), 150 ° C (fan oven), level 2 (gas) for another 20 minutes.
- Then carefully poke small holes in the meringue with a fork so that the gold droplets come out when it cools. Then let it cool down for at least 2 hours.
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