It’s almost the weekend. I made this cake for the weekend, just because, no specific reason other than loving to bake and if somebody should come round i have something delicious to share. If nobody comes round, well i guess, my other half and i will have this beauty all to ourselves. This cake is not just super yummy but also easy to make and it looks so pretty. It proofed to be a real hit when having guests around. Give it a try, i bet you guys will love it just as much as I do.
200 g plain flour
1 tsp baking powder
325 g caster sugar
75 g butter
4 eggs (medium sized)
1 pinch of salt
750 g quark
1 pack vanilla sugar (~7 g)
1 pack custard instant powder (~40 g)
1/2 juice from half a lemon
150 ml vegetable oil
1/2 l milk
- Overall time: est. 45 Min. / level: normal / calories: no info/depends what you use :-)
- Grease a 26 cm round baking tray
- Mix the flour, baking powder, 75 g caster sugar, butter (break into chunks), 1 egg and a pinch of salt in a large mixing bowl until it is nice and smooth.
- Cover the bowl with cling film and set aside in the fridge for about 30 minutes.
- Use a more than half of the dough as the base of the cake and evenly spread in the cake tray. Use the remainder of the dough and roll into a long dough-like string and use frame the base in the cake tray with it so it’s like an edge for the cake base. It should be roughly 4 cm high.
- Separate the 3 eggs.
- Mix the quark with 150 g caster sugar, vanilla sugar, custard powder, 3 egg yolks, lemon juice and oil into a smooth paste.
- While mixing the paste, start adding the milk until you have a double cream like consistency.
- Spread the mixture evenly into the cake base in the cake tray.
- Transfer to the oven and bake in the pre-heated oven at 200°C for about 45-50 minutes.
- Whisk the 3 egg whites until stiff and sprinkle the remaining 100g caster sugar into the egg whites while whisking.
- Spread the meringue mixture evenly onto the still hot cake and transfer back to the oven and bake for another 20 minutes at 175°C.
- Once ready, you can pierce the meringue with a fork several times. Leave to cool. While cooling down, the liquid from the meringue will start to the surface which makes it look like small golden drops sitting on the top of the cake.
your results should roughly look like the below one that i prepared for the weekend. Its a melt in the mouth and a winner for every coffee/cake afternoon with friends and family.
For those of you with gluten and/or lactose intolerance, i am sure you can alter all ingredients with alternatives just as nicely. The same for the sugars. I will try it out next time and will post an update for you for re-assurance.
Happy baking. ENJOY!!!!