Cheese and cream cake with meringue

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 3 tbsp. cold water and 1 pinch of salt until stiff, adding 75 g sugar and 1 vanillin sugar. Beat the egg yolks separately into the mixture. Sift the flour and baking powder into the mixture and fold in. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 25 minutes. Let them cool down

2. 2

   Pass the jam through a sieve. Cut the biscuit 1x horizontally so that the bottom is a little thicker. Close a cake ring around the lower base. Spread the jam on top

3. 3

   Soak gelatine in cold water. Whip 250 g cream until stiff. Mix quark, 200-250 g sugar, 1 vanillin sugar and lemon peel. Squeeze the gelatine, dissolve over low heat. Stir in 8 tablespoons (80 ml) lemon juice. Stir into the quark mixture. Fold in cream. Spread on the jam. Place the 2nd base on top and chill for approx. 6 hours

4. 4

   Roast the almonds without fat, let them cool down. Crumble meringue. Whip 300 g cream until stiff, pour in 1 vanillin sugar. Spread the cake with it, sprinkle with meringue and almonds. Dust with icing sugar before serving