Introduction: The Gold Drops Cake is a delicious and impressive dessert that features a fine vanilla quark cream and a fluffy meringue topping. With WELA Finest Vanilla Sugar and WELA Gourmet Pudding Vanilla Flavor, the cake turns out particularly aromatic and delicate.
Ingredients for the shortcrust pastry:
- 200 g flour
- 1 tsp baking powder
- 75 g sugar
- 75 g cold butter
- 1 egg
- 1 pinch of salt
- Fat for the form
Ingredients for the cream:
- 3 eggs
- 750 g low-fat quark
- 250 g sugar (150 g for the cream, 100 g for the meringue)
- 2 tbsp WELA Finest Vanilla Sugar
- 70 g WELA Gourmet Pudding Vanilla Flavor
- 1/2 lemon (juice)
- 150 ml sunflower oil
- 500 ml milk
Instructions:
- Mix the flour, baking powder, sugar, butter, egg, and salt into a smooth dough. Let the dough chill in the fridge for about 30 minutes.
- Press 2/3 of the dough as the base into a greased springform pan (26 cm Ø). Roll the remaining dough into a roll and press it about 4 cm high around the edge of the form.
- Separate the eggs. Mix the quark, 150 g sugar, WELA Finest Vanilla Sugar, WELA Gourmet Pudding Vanilla Flavor, egg yolks, lemon juice, and oil. Gradually add the milk to create a thin mixture.
- Spread the quark mixture evenly on the dough in the pan. Bake the cake in the preheated oven at 200 °C (fan: 175 °C) for 45-50 minutes.
- Whisk the egg whites stiff and slowly add 100 g of sugar. Spread the meringue mixture over the still-hot cake and bake it for another 20 minutes at 175 °C (fan: 150 °C).
- Prick the cake several times with a fork so that the "gold drops" come out as it cools.
Recommended Products: WELA Gourmet Pudding Vanilla Flavor
