Danube cheese wave from the tin with meringue
very easy
90 mins
90 mins
Ingredients
- 175 g Dark chocolate
- 250 g Butter or margarine
- 450 g Sugar
- 1 package Vanillin sugar
- 10 Eggs (size M)
- 350 g Flour
- 1 package Baking Powder
- 125 ml Milk
- 2 can(s) (each 314 ml) Mandarin Oranges
- 1 Organic Lemon
- 750 g Low-fat curd
- 1 package Pudding powder "Vanilla Flavor"
- 1 pinch Salt
- 7-10 Tbsp Fat and flour
Directions
- 1
Chop 100 g chocolate and melt over a warm water bath. Cream fat, 200 g sugar and vanilla sugar with the whisk of the hand mixer. Stir in 4 eggs one after the other. Stir in the chocolate.
- 2
Mix flour and baking powder and stir in alternately with the milk. Smooth in a greased, floured fat pan of the oven (36 x 41 cm).
- 3
Drain the mandarins, drain well. Wash lemon, grate dry and grate peel. Halve lemon and squeeze juice. Separate 5 eggs, cover the egg whites and chill. Mix quark, lemon peel and juice, 100 g sugar, 5 egg yolks, 1 egg and pudding powder.
- 4
Halve the quark mixture. Stir the mandarins into one half and spread carefully on the dough. Spread the rest of the quark mixture on top. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
- 5
manufacturer) bake for about 30 minutes.
- 6
Chop 75 g of chocolate and melt over a warm water bath. Beat the egg whites with a pinch of salt until stiff, adding 150 g of sugar. Take the cake out of the oven and spread the beaten egg whites on top.
- 7
Spread chocolate on top and swirl with a fork. Bake at the same temperature for a further 10 minutes, remove from oven and let cool on a cake rack.
Nutrition Facts
220 kcal
26 g
10 g
7 g
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