Ouark – Cake with Coconut Meringue Topping

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the ground:

For the topping: 1

For the topping: 2

3 egg whites
4 tablespoon sugar
100 g desiccated coconut

Ouark – Cake with Coconut Meringue Topping

Instructions

Make a shortcrust pastry from the ingredients listed and refrigerate for approx. 15 minutes.
Preheat the oven to 175 ° C (a little less with hot air),
Spread the dough evenly in a 26 cm springform pan, pulling up a small edge.
Pre-bake the dough for 10 minutes at 175 ° C.
1. Topping:
Mix the milk and pudding powder well with the whisk so that there are no lumps.
Do not cook, just set aside cold.
Mix the other ingredients one after the other with the mixer. At the end mix in the quark. Then stir the custard milk into the batter.
It`s a pretty runny batter, but then it hardens as you bake it.
Take the base out of the oven, carefully pour the 1st topping on it, and bake the entire cake for about 45 minutes at 175 °.
2. Topping:
Beat the egg whites with the sugar until stiff. Then carefully fold in the desiccated coconut with a spoon.
Take the cake out of the oven after the 45 minutes, it should have set a bit, so no longer wobble on the surface, otherwise it will not be really good.
Then spread the topping on the cake, this works very well with your fingers, because the quark cover often tears open again with a spoon.
Then smooth it out and bake the entire cake for another 15 minutes.
The times are approximate values, they depend on the respective device, shape, etc.
Make the chopsticks test whether the cake is properly baked through.
If it turns too brown, cover with foil and finish baking.
Additional:
Let the cake cool down well before cutting.
You can use layered cheese or other quark instead of low-fat quark.

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