Tutti-Frutti cheesecake with meringue

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   For the short pastry, mix 100 g butter in pieces, 200 g flour, 50 g sugar, 1 egg and 1 pinch of salt with the dough hooks of the hand mixer. Knead with your hands to a smooth dough. Wrap in cling film and chill for about 30 minutes. Drain the cocktail fruits. Roll out the short pastry on a floured work surface until round (approx. 34 cm Ø). Line a springform pan (26 cm Ø) with it. Pull the dough up about 4 cm along the edge.

2. 2

   Prick the base several times with a fork. Put it in a cold place. Cream 125 g butter in pieces, 150 g sugar, vanilla sugar and 1 pinch of salt with the whisk of the hand mixer. Separate 4 eggs. Stir the egg yolks into the fat-sugar-mixture. Add quark, lemon juice and pudding powder and stir in. Beat 4 egg whites until stiff, fold in carefully. Mix fruits and 2 tablespoons of flour, also fold in carefully. Pour the quark cream onto the base. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 1 hour. Beat 3 egg whites and 1 pinch of salt until stiff. Add 150 g sugar. Continue beating until the sugar has dissolved. Fill 3 tablespoons of beaten egg white into a piping bag with a star-shaped spout.

3. 3

   Mix fruits and 2 tablespoons of flour, also fold in carefully. Pour the quark cream onto the base. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 1 hour. Beat 3 egg whites and 1 pinch of salt until stiff. Add 150 g sugar. Continue beating until the sugar has dissolved. Fill 3 tablespoons of beaten egg white into a piping bag with a star-shaped spout. Spread the remaining beaten egg white on the cake after 40 minutes baking time. Leave about 3 cm of edge free and bake until done. Place the cake on a grid, remove from the edge of the springform pan and let it cool down in the pan. Spray the beaten egg white from the piping bag onto a baking tray lined with baking paper. Let dry in the oven at 50 °C for about 1 1/2 hours. Dust the cake with icing sugar. Serve decorated with dried meringue, cocktail cherries and Cape gooseberries

4. 4

   Spread the remaining beaten egg white on the cake after 40 minutes baking time. Leave about 3 cm of edge free and bake until done. Place the cake on a grid, remove from the edge of the springform pan and let it cool down in the pan. Spray the beaten egg white from the piping bag onto a baking tray lined with baking paper. Let dry in the oven at 50 °C for about 1 1/2 hours. Dust the cake with icing sugar. Serve decorated with dried meringue, cocktail cherries and Cape gooseberries

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
450 kcal

CARBS
53 g

FATS
19 g

PROTEINS
18 g