Tear cake
A creamy cheesecake with airy sweet meringue that simply turns out and is guaranteed to taste good to everyone.
This gold drop cake is a delicious and special cake that is often served on festive occasions such as weddings or anniversaries. In this gold droplet cake recipe, a juicy shortcrust pastry base is layered with a delicious filling of quark, cream pudding, egg yolk, sugar, oil and milk. Shortly before the end of the baking time, the quark filling is covered with meringue, which is patterned a little with a fork. As the gold droplet cake cools, golden droplets form in the pattern. This great golden tears cake is a feast for the senses and will delight your guests.
Ingredients
For the springform pan
Shortcrust pastry
Quark filling for the tear cake
Meringue
Instructions
Prepare
-
Grease the bottom of the springform pan. Preheat the oven.
Top and bottom heat: about 200 °C
Hot air: about 180 °C
Pre-bake shortcrust pastry base
-
Mix the flour with the baking in a mixing bowl. Add the remaining ingredients and use a mixer (dough hook) to form a dough, first on the lowest and then on the highest setting, then shape into a ball. Roll out a good 2/3 of the dough on the base of the springform pan and prick it several times with a fork. Place the edge of the springform pan around it. Place the tin on the rack in the oven and pre-bake.
Insertion: lower third
Baking time: approx. 15 min.
Place the springform pan on a wire rack and let the shortcrust pastry base cool.
Prepare quark filling
-
Mix the quark with sugar and pudding powder with the mixer (stirring rods) until smooth. Add the remaining ingredients and mix everything on the lowest setting. Note: The mass is very liquid and splashes! Use a splash guard.
-
Shape the remaining shortcrust pastry into a roll, roll it up as a snail, place it in the tin and unroll it along the edge of the tin. Now form a border about 5 cm high. Pour in the quark filling and bake.
Insertion: lower third
Baking time: approx. 40 min.
Prepare meringue
-
Shortly before the end of the baking time, beat the egg whites in a mixing bowl with the mixer (stirring sticks) on the highest setting until very stiff. Gradually beat in the sugar on the highest level. Spread the egg white mixture on the hot cake and pull it through several times with a fork to create a pattern. Put the cake back in the oven and finish baking. Reduce oven temperature.
Insertion: lower third
Baking time: approx. 30 min.
Top and bottom heat: about 140 °C
Hot air: about 120 °C
Let the gold droplet cake cool in the pan on a wire rack, preferably in the refrigerator. When gold droplet cake is cold, golden droplets form on the meringue.
-
Loosen the springform pan, remove and place the gold droplet cake on a cake plate.
