Orange Sour Cream Cake

Summary

Prep Time	30 mins
Cook Time	1 hr
Total Time	7 hrs 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the shortcrust pastry:

For the filling:

For the meringue:

3 egg whites
3 tablespoon sugar

Instructions

First you take care of the shortcrust pastry. To do this, knead all the ingredients well until you have a nice dough. You then wrap the dough in foil and refrigerate it for at least 30 minutes.
Then line a springform pan with baking paper and grease the edge. Now you shape the base and the edge of the cake from the shortcrust pastry. The easiest way to do this is to roll out the dough (approx. 0.5 cm thick), cut the bottom and edge of the dough sheet to size and then put everything in the springform pan. Now you`ve done the hardest part.
Preheat the oven to 180 ° C.
For the filling, mix all the ingredients together, except for the orange juice and zest. And now comes the highlight of the cake: take an orange, preferably organic, wash it off well and rub the peel into the filling with a grater. Then you squeeze out the juice and add it to the filling as well. Now you mix everything well again.
Now you set aside about a cup of the quark mixture and pour the rest into the prepared springform pan. Then put the springform pan in the preheated oven for 45 minutes.
Just before the 45 minutes are up, make a meringue mixture. To do this, beat the three remaining egg whites with 3 tablespoons of sugar until they are really stiff. Then you carefully fold in the curd mixture that you set aside beforehand. This meringue mixture is now on top of the hot cake. As soon as you have smoothed the mixture, put the cake back in the oven and finish baking it for 15 minutes.
Now let the cake cool down well, preferably overnight, and best serve it chilled.

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