Description
Samtig-cremiger Quark trifft auf zarten Mürbeteig, gekrönt von goldenen, glänzenden Tränentropfen. Zartschmelzend süß, fein vanillig, mit luftigem Biss – ein unwiderstehlicher Käsekuchen-Genuss.
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 making the dough for the base: In a large mixing bowl, combine 200 g of flour, 100 g of sugar, 70 g of softened butter, 1 egg, and 1 teaspoon baking powder. Use your hands or a hand mixer with dough hooks to knead all the ingredients together until you achieve a smooth, pliable dough.
- Prepare a 26 cm (10-inch) springform pan by lining the bottom with baking paper and greasing the sides with butter or oil to prevent sticking.
- Roll out the dough evenly and press it into the bottom of the prepared springform pan. Use your fingers to press the dough up the sides of the pan to create a high edge, as this will help contain the filling.
- Preheat your oven to 175°C (347°F), using top and bottom heat (Ober-/Unterhitze).
- Prepare the filling: In a large bowl, briefly stir 500 g of low-fat quark (Magerquark) until smooth. Gradually add 150 g sugar, 1 packet vanilla sugar, 1 packet vanilla pudding powder, 1 egg, 2 egg yolks, 250 ml cream, 250 ml milk, and 150 ml oil. Mix everything thoroughly with a whisk or electric mixer until you have a very smooth and fluid batter.
- Pour the liquid filling into the prepared crust in the springform pan, ensuring it is evenly distributed.
- Carefully place the pan in the preheated oven and bake the cake for 70 minutes. Do not open the oven during this time.
- While the cake is baking, prepare the meringue topping: In a clean, dry bowl, beat 2 egg whites until they form soft peaks. Gradually add 6 tablespoons of powdered sugar while continuing to beat, until the mixture forms stiff, glossy peaks.
- After the cake has baked for 70 minutes, remove it from the oven. Spread the prepared meringue (egg white mixture) about 1 cm thick over the top of the cake. You may not need all of the meringue, so use just enough to cover the surface evenly.
- Return the cake to the oven and bake for an additional 10 minutes at the same temperature. The meringue should lightly set and take on a pale color.
- Remove the cake from the oven and let it cool for a few minutes. Then, carefully run a thin knife around the edge of the cake to loosen it from the springform pan.
- Allow the cake to cool completely in the pan, preferably for several hours. As the cake cools, small golden ‚tears‘ or droplets should form on the surface of the meringue, giving the cake its characteristic appearance.
- Once the cake is fully cooled and the tears have formed, remove it from the pan, slice, and serve. Enjoy your Tränenkuchen!
Notes
For best results, make sure the meringue is spread while the cake is still hot, as this helps the characteristic ‚tears‘ to form during cooling. The cake is best enjoyed after several hours of cooling, which allows the flavors to meld and the texture to set. If the ‚tears‘ do not form, the cake will still taste delicious. You can store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen 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
