The star among the cheesecake recipes: You have to try this tear cake

What is hidden behind a somewhat sad-sounding name is a very delicious cheesecake with a meringue topping.

Here you can find out how to re-bake it.

Do you love cheesecake?

Then this

potion cake

definitely has to be on your to-do list for the next baking campaign!

It is a

juicy cheesecake

, served by a fluffy and crunchy meringue topping

is covered.

Another name is

gold droplet

cake because small golden droplets, or tears, form on the meringue when it cools down.

That sounds more playful, doesn't it?

Some fans even refer to this cake as the best cheesecake in the world.

You don't want to miss that, do you?

So quickly bake the recipe.

It will always be an eye-catcher on the coffee table.

Also delicious:

it will be exotic on your plate - with this recipe for raspberry zebra cake.

Tear Cake Recipe: These are the ingredients you need to make the best cheesecake

Ingredients for a springform pan (26 cm)

For the dough:

• 200 g of flour

• 100 g of sugar

• 70 g soft butter + a little more to grease the form

• 1 egg

• 1 teaspoon Baking powder

For covering:

• 500 g low-fat quark

• 150 grams of sugar

• 1 packet of vanilla sugar

• 1 packet of vanilla pudding powder

• 1 egg

• 2 egg yolks

• 250 ml whipped cream

• 250 ml milk

• 150 ml of oil

For the meringue topping:

• 2 egg whites

• 6 tbsp powdered sugar

Also try:

this ingredient makes the chocolate cake particularly juicy and delicious.

Check out this post on Instagram

$ {footer} $ {time}

Sample image - not the actual recipe image.

Tear cake: How to bake the cheesecake with a meringue topping

For the dough, knead the flour, sugar, butter, egg and baking powder.

Line the bottom of the springform pan with baking paper and grease the edge.

Roll out the dough in a circle on a floured work surface, place it in the springform pan and pull it up along the edge.

Preheat the oven to 175 ° C top / bottom heat (155 ° C convection).

For the topping, briefly stir the quark until smooth, then gradually add all the other ingredients: sugar, vanilla sugar, custard powder, egg, egg yolk, cream, milk and oil.

Mix everything well with the hand mixer - don't be surprised, the mixture is very liquid!

Pour the mixture into the springform pan and bake the cake on the middle rack for about 70 minutes.

Shortly before the end of the baking time, beat the egg whites with the icing sugar for the meringue top until stiff.

Take the cake out of the oven and spread the egg whites evenly over the topping.

Now bake the cake again for 10 minutes at the same heat.

Then let the cake cool down a bit and carefully loosen the edge of the springform pan with a knife.

Let the cake cool completely on the bottom of the springform pan for about four hours.

When it cools down, the eponymous tears should form on the egg white pouring.

But don't be sad if no

tears or gold droplets

form

on your cake

- the cake tastes great even without it!

(mad) * Merkur.de is an offer from IPPEN.MEDIA.

Further baking:

The best cake recipes: from A for apple cake to Z for lemon cake.

Whistle on the best before date: This is how you can tell whether a food is spoiled

Whistle on the best before date: This is how you can tell whether a food is spoiled

List of rubric lists: © instagram.com/bakerscheesecake