Cheesecake with Goldtröpfchen meringue

Ingredients

Directions

1. 1

   Separate 1 egg. Mix 125 g flour and baking powder. First knead with 50 g sugar, 1 packet of vanilla sugar, 75 g butter in pieces, 1 egg yolk and 1 tbsp. cold water using the dough hook of the hand mixer. Then briefly knead with your hands until smooth. Cover the short pastry and chill for approx. 30 minutes

2. 2

   Only half grease a fat pan (approx. 32 x 39 cm). Roll out the dough to a rectangle (approx. 19.5 x 32 cm). Prick several times. Line the open side of the dough with a multiple folded aluminium foil as a rail. Pre-bake in the preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 20 minutes

3. 3

   Melt 50 g butter and let it cool down. Separate 2 eggs. Mix quark, 2 egg yolks, 3 eggs, 75 g sugar, 1 packet of vanillin sugar, lemon peel and 25 g flour. Stir in the liquid butter. Spread on the pre-baked base. Bake at the same temperature for another 20-25 minutes

4. 4

   Beat 3 egg whites until stiff. While continuing to beat, add 150 g sugar and lemon juice. Keep beating until the sugar is completely dissolved. Pour into a piping bag with a large star-shaped spout. Spray approx. 3 strips (approx. 6 cm wide) lengthwise onto the cake in waves. Bake the cake at the same temperature for another 20-25 minutes. It is best to let them cool down overnight; then usually "gold drops" appear on the meringue. Remove the aluminium rail. Dust the cake with icing sugar