1. Prepare the dough:
Combine all dough ingredients in a large bowl and knead until smooth. If the dough is too sticky, add a little flour.
Line a 26cm springform pan with parchment paper. Grease the sides of the pan well to prevent the dough from sticking.
Roll out the dough and place it evenly in the springform pan. Press the dough up about 2-3 cm at the edges so that it can hold the quark mixture later. Refrigerate the springform pan until ready to use.
2. Prepare the topping:
Preheat the oven to 175°C (top/bottom heat).
Briefly beat the quark in a large bowl with a hand mixer until creamy.
Add the sugar, vanilla sugar, pudding powder, egg, and egg yolk one after the other. Mix everything well until a smooth mixture forms.
Finally, slowly stir in the cream, milk, and oil. The mixture will be very runny; this is normal.
3. Fill and bake the cake:
Carefully pour the quark mixture into the prepared springform pan.
Bake the cake in the preheated oven on the middle rack for 70 minutes. Do not open the oven door during baking so that the mixture cooks evenly and does not collapse.
4. Prepare the meringue topping:
While the cake is baking, pour the egg whites into a clean, grease-free bowl. Beat with a hand mixer on high until stiff peaks form. As soon as the egg whites begin to stiffen, gradually add the powdered sugar and continue beating until a glossy, firm mixture forms.
5. Apply the glaze and finish baking:
After 70 minutes, remove the cake from the oven.
Spread the meringue glaze about 1 cm thick over the surface of the hot cake, working carefully to ensure the glaze is evenly distributed.
Return the cake to the oven and bake for another 10 minutes at the same temperature, until the glaze turns light golden yellow.
6. Let cool:
Remove the finished cake from the oven and let it cool slightly in the springform pan.
Carefully loosen the sides of the springform pan and let the cake cool completely on a wire rack. While it is cooling, the characteristic “tears” will form on the meringue glaze.
Tips for a perfect result:
Use high-quality ingredients, especially for the quark and eggs, to intensify the flavor.
Only cut the cake once it has completely cooled to ensure the consistency remains firm.
If no tears appear, this may be due to the humidity in the room or the baking time – however, the taste remains delicious.
Enjoy!
This teardrop cake not only impresses with its unique appearance, but also with its wonderfully creamy taste and
The light sweetness of the meringue. Perfect for special occasions or simply as a highlight with coffee!
