Gold droplet cake

Ingredients

Directions

1. 1

   Mix flour, 75 g sugar, 1 pinch of salt and baking powder in a bowl. Add 1 egg and 150 g butter in pieces. Knead everything first with the dough hooks of the hand mixer and then briefly with your hands to a smooth dough.

2. 2

   Cover and chill for about 30 minutes.

3. 3

   Grease a springform pan (28 cm Ø; approx. 8 cm high). Approx. 2⁄3 of the dough on some flour roll out round (approx. 28 cm Ø). Place the dough on the bottom of the tin. Form the rest of the dough on some flour into 2 rolls (each approx. 40 cm).

4. 4

   Place inside on the edge of the mould and press up about 3 cm.

5. 5

   Melt 125 g butter at low heat. Separate 3 eggs. Mix the quark, 150 g sugar, 3 egg yolks and pudding powder with the whisk of the hand mixer until smooth. Stir in lemon juice and liquid butter.

6. 6

   Finally stir in milk. Pour curd mixture into the mould. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) 1 1⁄4-1 1⁄2 for hours.

7. 7

   Beat 3 egg whites until not quite stiff, adding 150 g sugar. Remove the cake from the oven. Carefully spread the meringue on the cake, leaving about 1 cm of edge free. Turn down the oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see

8. 8

   manufacturer) and continue baking the cake for 15-20 minutes.

9. 9

   Remove the Goldtröpfchentorte from the oven. Let it cool down for about 3 hours. Then cover and let it rest overnight. Several gold droplets will form on the meringue.