Description
Zarter Mürbeteig trifft auf cremige Quarkfüllung, umhüllt von goldbraun gebackener Baiserhaube. Der Tränenkuchen schmilzt auf der Zunge, süß und luftig, mit feiner Vanillenote und karamellisierten „Tränchen“ als Krönung.
Ingredients
Scale
- 200 g Mehl
- 100 g Zucker
- 70 g Butter
- 1 Ei
- 1 TL Backpulver
- 500 g Magerquark
- 150 g Zucker
- 1 Päckchen Vanillezucker
- 1 Päckchen Vanillepuddingpulver
- 1 Ei
- 2 Eigelb
- 250 ml Sahne
- 250 ml Milch
- 150 ml Öl
- 2 Eiweiß
- 6 EL Puderzucker
Instructions
- Begin by preparing the dough: In a large bowl, combine 200 g flour, 100 g sugar, 70 g softened butter, 1 egg, and 1 teaspoon baking powder. Knead these ingredients together by hand or with a stand mixer fitted with a dough hook until a smooth, pliable dough forms.
- Line the bottom of a 26 cm springform pan with baking paper. Grease the sides of the pan with butter or oil to prevent sticking.
- Roll out the dough on a lightly floured surface until it is large enough to cover the base of the springform pan. Transfer the dough into the pan, pressing it evenly over the bottom and pushing it up the sides to form a high edge, about 3-4 cm. This will help contain the filling later.
- Preheat your oven to 175°C (top and bottom heat, not fan-assisted).
- Prepare the cheesecake filling: In a large mixing bowl, briefly stir 500 g low-fat quark until smooth. Add 150 g sugar, 1 packet of vanilla sugar, 1 packet of vanilla pudding powder, 1 egg, 2 egg yolks, 250 ml cream, 250 ml milk, and 150 ml oil. Mix all the ingredients thoroughly with a whisk or electric mixer until you have a smooth, fluid batter.
- Pour the prepared filling into the springform pan lined with dough, spreading it evenly.
- Place the pan on the middle rack of your preheated oven and bake for 70 minutes. The filling will be quite liquid at first, but will set as it bakes.
- While the cake is baking, prepare the meringue topping: In a clean, grease-free bowl, beat 2 egg whites with an electric mixer until soft peaks form. Gradually add 6 tablespoons powdered sugar while continuing to beat, until the egg whites are glossy and stiff peaks form.
- After the initial 70 minutes of baking, remove the cake from the oven. Spread the meringue evenly over the top of the cheesecake, creating a layer about 1 cm thick. You may not need all of the meringue; use just enough to cover the surface.
- Return the cake to the oven and bake for an additional 10 minutes at the same temperature. The meringue should set and turn a light golden color, but avoid letting it brown too much.
- Remove the cake from the oven and place it on a wire rack to cool. After about 10–15 minutes, carefully run a sharp knife around the edge of the pan to loosen the cake from the springform. This helps prevent the meringue from tearing as the cake cools and contracts.
- Leave the cake to cool completely—preferably for several hours—while still on the base of the springform pan. As the cake cools, distinctive ‚tears‘ may form on the surface of the meringue, giving the Tränenkuchen its name. This is normal and a sign of success.
- Once fully cooled, transfer the cake to a serving plate, slice, and enjoy your Tränenkuchen. The cake can be served at room temperature or chilled.
Notes
To achieve the characteristic ‚tears‘ on the meringue, it is important to let the cake cool slowly and undisturbed. The tears may not always appear, but the cake will still taste delicious. For best results, use room temperature ingredients, especially for the meringue. The cake tastes even better after being refrigerated for a few hours or overnight, as the flavors meld together.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
