Gold droplet cake

Ingredients

Directions

1. 1

   Knead 75 g sugar, fat, 1 egg, salt, flour and baking powder with the dough hooks of the hand mixer, then work into a smooth dough with your hands. Roll out 2/3 of the dough round (26 cm Ø) on a floured work surface. Grease a springform pan (26 cm Ø) and sprinkle with flour. Line the base with the short pastry. Roll out the rest of the dough into a long strip (approx. 3 cm wide and approx. 82 cm long).

2. 2

   Line the edge of the mould with the strip and press on. Separate 3 eggs. Mix quark, 150 g sugar, 3 egg yolks, pudding powder, lemon juice, sunflower oil and milk with the whisk of the hand mixer. Pour the dough into the springform pan. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 1/2 hours on the lower level. Shortly before the end of the baking time, beat 3 egg whites until stiff and pour in 100 g sugar. Remove the cake from the oven and carefully spread the beaten egg whites on top. Bake again for another 15-20 minutes. Remove the cake from the oven and let it cool in the pan overnight.

3. 3

   Shortly before the end of the baking time, beat 3 egg whites until stiff and pour in 100 g sugar. Remove the cake from the oven and carefully spread the beaten egg whites on top. Bake again for another 15-20 minutes. Remove the cake from the oven and let it cool in the pan overnight. The next day the gold drops should have formed. Remove the cake from the mould and serve