Cheese and cream cake with meringue

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 75 g sugar, 1 packet of vanillin sugar and salt. Beat the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg foam mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 25 minutes. Remove from the oven and leave to cool in the mould on a cake rack for at least 1 hour. Soak gelatine in cold water. Pass the jam through a sieve. Remove the sponge cake from the tin and cut through so that the bottom cake layer is slightly thicker than the top layer. Place the lower base on a plate and enclose it with a cake ring. Spread the bottom cake layer with jam. Whip 250 g cream until stiff and put in a cool place. Mix quark, 250 g sugar, 1 packet vanilla sugar and lemon peel. Squeeze out the gelatine, dissolve, mix with lemon juice and stir into the quark mixture. Carefully fold in the whipped cream. Pour onto the base and smooth it down. Place the upper cake layer on top and press down lightly. Put the cake in a cool place for about 6 hours. Roast the flaked almonds in a pan without fat, take them out and let them cool down. Crumble the meringue. Whip 300 g cream and 1 packet of vanilla sugar until stiff. Spread the cake loosely with cream all around, sprinkle with meringue and almonds. Dust with icing sugar

2. 2

   waiting time approx. 19 hours

3. 3

   Even if you want to freeze the cake, put it in a cool place for about 6 hours. Then wrap the cake well and freeze it. Defrost the cake slowly in the refrigerator

Nutrition Facts

KCAL
350 kcal

CARBS
43 g

FATS
14 g

PROTEINS
13 g