Goldtröpfchen-Torte (cheese cake with meringue)

Name: Goldtröpfchen-Torte (cheese cake with meringue)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 150 g Flour; 2 TABLESPOONS Icing sugar; 75 g Butter; 1 Egg Yolk; 1 pinch Salt; 3 Eggs (size M); 750 g Low-fat curd; 250 g Sugar; 1 1/2 packs Pudding powder "cream flavour"; 7-10 Tbsp (to cook); 1 package Vanillin sugar; 7-10 Tbsp Juice of 1 lemon; 150 ml Sunflower oil; 1/2 l Milk; 7-10 Tbsp Fat and semolina

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

Cheesecake with a shiny extra: The Goldtröpfchen-Torte, also known as Tränchentorte, owes its name to the gold-coloured drops that form when the meringue layer cools.

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

150 g Flour
2 TABLESPOONS Icing sugar
75 g Butter
1 Egg Yolk
1 pinch Salt
3 Eggs (size M)
750 g Low-fat curd
250 g Sugar
1 1/2 packs Pudding powder "cream flavour"
7-10 Tbsp (to cook)
1 package Vanillin sugar
7-10 Tbsp Juice of 1 lemon
150 ml Sunflower oil
1/2 l Milk
7-10 Tbsp Fat and semolina

Directions

1
Knead flour, icing sugar, butter in pieces, egg yolk, salt and 1-2 tbsp. cold water to a smooth shortcrust pastry. Grease a springform pan (26 cm Ø) and sprinkle with semolina. Roll out the shortcrust pastry, line the bottom of the springform pan with it and prick several times with a fork. Chill for about 30 minutes.
2
Separate eggs. Mix quark, 150 g sugar, pudding powder, egg yolks, vanillin sugar, lemon juice and oil. Add milk bit by bit while stirring. Pour the liquid mixture onto the cooled short pastry base. Bake in the preheated oven, bottom shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes.
3
Beat the egg whites until stiff, then pour in 100 g of sugar. Take the cake out of the oven and spread the meringue on top so that an approx. 1 cm wide edge remains. Bake for another 20 minutes. Remove the meringue from the finished cake with a knife.
4
Pierce many times with a fork or a small wooden skewer so that the gold droplets come out when cooling down. Leave the cake to cool in the mould on a cake rack for at least 6 hours, preferably overnight.