Description
Zarter Mürbeteig trifft auf cremige Quark-Schmand-Füllung: Diese Schmandtorte begeistert mit luftiger Leichtigkeit, feiner Süße und goldgelber Oberfläche – ein unwiderstehlich sahniges Genuss-Erlebnis.
Ingredients
Scale
- 200 g Mehl
- 65 g Butter
- 1 Ei(er)
- 75 g Zucker
- 1/2 Pck. Backpulver
- 500 g Quark
- 1 Becher Schmand
- 150 g Zucker
- 1 Pck. Vanillinzucker
- 3 Ei(er), getrennt
- 1 Pck. Puddingpulver, Sahne
- 1 Tasse Öl
- 1/2 Tasse Milch
- 3 EL Zucker
Instructions
- Preheat your oven to 170°C (340°F) and lightly grease a springform pan (about 26 cm in diameter).
- In a large mixing bowl, combine 200 g flour, 65 g softened butter, 1 egg, 75 g sugar, and 1/2 packet of baking powder. Use your hands or a mixer with dough hooks to knead everything together until a smooth, homogeneous dough forms.
- Press the dough evenly onto the bottom of the prepared springform pan, making sure to cover the entire base. Prick the dough several times with a fork to prevent air bubbles while baking.
- In a separate large bowl, add 500 g quark, 1 container of Schmand, 150 g sugar, 1 packet of vanilla sugar, the yolks from 3 separated eggs, 1 packet of instant cream pudding powder, 1 cup of neutral oil, and 1/2 cup of milk. Mix everything together thoroughly using a hand mixer or whisk until you have a smooth and creamy filling.
- Pour the quark-Schmand filling onto the prepared dough base in the springform pan. Smooth the surface with a spatula or the back of a spoon so the filling is evenly distributed.
- Place the springform pan on the middle rack of the preheated oven and bake for 35-40 minutes. The filling should be set but still slightly wobbly in the center. If the surface browns too much, cover it loosely with aluminum foil.
- While the cake is baking, place the reserved 3 egg whites in a clean, grease-free mixing bowl. Begin beating the egg whites at medium speed until soft peaks form, then gradually add 3 tablespoons of sugar. Continue beating until the mixture forms stiff, glossy peaks.
- Once the initial baking time is complete, carefully remove the cake from the oven. Immediately spread the beaten egg white meringue evenly over the hot cake using a spatula, creating decorative swirls if desired.
- Return the cake to the oven and bake for an additional 10 minutes at 170°C (340°F), or until the meringue is lightly golden and set.
- Remove the cake from the oven and allow it to cool in the pan for at least 30 minutes. Then, carefully run a knife around the edge and remove the springform ring. Let the cake cool completely before serving to allow the filling to set fully.
Notes
For best results, ensure all ingredients are at room temperature before beginning. Use a neutral oil such as sunflower or canola oil for the filling. The cake tastes even better after chilling in the refrigerator for a few hours or overnight. Serve it plain or with fresh fruit for an extra touch.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
