Cheese and cream cake with meringue

Name: Cheese and cream cake with meringue
Cook time: 25 min
Total time: 25 min
Yield: 16
Ingredients: 7-10 Tbsp Grease; 4 Eggs (size M); 125 g soft butter/margarine; 125 g + 100 g sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 150 g Flour; 1/2 package Baking Powder; 4-6 Tbsp Milk; 200 g + some icing sugar; 6 sheets white gelatine; 250 g Whipped cream; 500 g Low-fat curd; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 200 g Plum jam (glass)

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
4 Eggs (size M)
125 g soft butter/margarine
125 g + 100 g sugar
1 package Vanillin sugar
7-10 Tbsp Salt
150 g Flour
1/2 package Baking Powder
4-6 Tbsp Milk
200 g + some icing sugar
6 sheets white gelatine
250 g Whipped cream
500 g Low-fat curd
7-10 Tbsp grated peel and juice of 1 untreated lemon
200 g Plum jam (glass)

Directions

1
Grease a springform pan (26 cm Ø). Separate the eggs. Cream the fat, 125 g sugar, vanillin sugar and 1 pinch of salt. Stir in the egg yolks one by one. Mix flour and baking powder, alternating with the milk and stir in portions
2
Spread half the dough into the mould. Beat the egg whites and 1 pinch of salt until stiff, adding 200 g icing sugar. Spread half of the beaten egg white slightly wavy on the dough. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Cool down. Bake the rest of the dough and beaten egg white in the same way
3
Soak gelatine in cold water. Whip the cream until stiff. Mix quark, 100 g sugar and lemon peel. Squeeze the gelatine, dissolve over low heat, stir in the lemon juice. Then stir into the quark mixture. Fold in cream
4
Place a cake ring or springform pan rim around a cake base. Spread plum jam first, then curd cream on top. Place the second cake base on top. Chill for about 4 hours. Dust with icing sugar