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Bake cake with cottage cheese and meringue

Anonim

Our recipe for cake with strawberries, quark and fine meringue is just the right cake on hot summer days.

For about 16 pieces

Ingredients for the dough

  • 4 eggs
  • 1 pinch of salt
  • 200 g soft butter
  • 250 g of the finest sugar
  • thinly grated peel of 1 organic lemon
  • Juice of 2 lemons (about 100 ml)
  • 300 g of flour
  • 2 teaspoons of baking soda

Ingredients for the topping

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  • 750 g strawberries
  • 2 tablespoons cassis liqueur
  • 250 g of Greek yogurt (10% fat)
  • 250 g of low-fat quark
  • about 2 tablespoons lemon juice
  • 75 g of the finest sugar
  • 1 packet of Bourbon vanilla sugar
  • 200 g cream
  • 50 g meringues (bought)

preparation

  1. Separate eggs. Beat the egg whites and salt with the whisk of the hand mixer until stiff, chill. Beat butter and sugar until creamy for about 5 minutes. Epee one after the other. Then stir in lemon zest and juice. Mix flour and baking powder, briefly beat. Fold in egg whites in two portions. Put the dough on a sheet of baking paper. Bake in a hot oven (180 degrees, center) for 15-20 minutes.
  2. Remove the tin from the oven and let the cake cool down.
  3. Wash strawberries, pat dry and clean. Halve or quarter, drizzle with cassis.
  4. Stir yogurt, quark, lemon juice, sugar and vanilla sugar until smooth. Whip the cream until stiff, fold it in with a spatula. Put the cream on the cake and spread it with a spoon until cloudy. Give strawberries. Crumble over meringue topping.

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