Quark sour cream cake with meringue topping
Time
Preparation time: 20 min.
Cooking or baking time: 1 hr.
Total preparation time: 1 hr. 20 min.
This creamy, fluffy quark pie with meringue topper is quick and easy to prepare and tastes great, delicious!
Ingredients for a Springform ø 26 cm
For the ground:
- 65 g soft butter
- 75 g of sugar
- 1 egg
- 200 g of flour
- ½ pck of baking soda
For covering:
- 500 g of low-fat quark
- 200 g quark (40% fat)
- 2 cups of sour cream
- 185 ml of sunflower oil
- 2 pck. Pudding powder-vanilla
- 200 g of sugar
- 1 pck of vanilla sugar
- 4 egg yolks
- 250 ml of milk
- Raisins at will
For the meringue bonnet:
- 4 egg whites
- 1 pinch of salt
- 4 tablespoons fine sugar
preparation
- Preheat the oven to 200 degrees top / bottom heat
- For the soil knead all the ingredients one after the other and spread them on the bottom of the greased or pan-fried springform pan, pressing on one edge.
- Separate the eggs for the topping.
- Mix all the ingredients for the toppings in turn with the hand mixer to a smooth mass and spread evenly on the floor.
- Then place the mold on a lower rack in the preheated oven and bake for 45 minutes.
- In the meantime beat the 4 egg whites for the meringue with a pinch of salt and 3 tablespoons of sugar until stiff.
- After 45 minutes baking time, remove the cake from the oven, spread the egg whites on the surface and bake the cake for another 15 minutes.
- Then allow to cool for 10 to 15 minutes with the oven door slightly open in the oven, only then remove, carefully remove from the mold and allow to cool completely.
I wish you a pretty good appetite!
