Cheesecake from the tray with passion fruit, pomegranate and meringue

Ingredients

Directions

1. 1

   Beat the sugar and eggs with the whisk of the hand mixer until frothy. Add coconut milk and quark and stir in. Sift the pudding powder and starch on top and fold in. Pour the mixture onto a greased, floured fat pan of the oven (32 x 39 cm) and smooth it down. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes

2. 2

   Halve the passion fruit and scrape out the flesh with a teaspoon. Cut the pomegranate in half, remove the seeds and white skin. Mix the pomegranate seeds with the pulp of the passion fruit

3. 3

   Whisk the egg white with the whisk of the hand mixer until stiff, adding icing sugar. Pour the beaten egg whites into a piping bag with a perforated spout. Take the cake out of the oven, spray a grid in a spiral shape onto the cake and bake at the same temperature for another 5 minutes

4. 4

   Remove the cake from the oven and let it cool down on a cake rack. Place the fruit pips between the egg white strips. Cut into 20 pieces and arrange on a plate

5. 5

   Waiting time approx. 1 hour