Goldtropfentorte

A classic German-Austrian quark cheesecake featuring a shortcrust base, a creamy vanilla-quark filling, and a fluffy meringue topping that "cries" amber-colored sugar droplets as it cools overnight

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the flour, sugar, baking powder, butter, and egg together until a smooth dough forms

Step 2

Press the dough into the bottom and up the sides of a greased 24–26 cm (9–10 inch) springform pan

Step 3

Chill the pan in the refrigerator while you make the filling

Step 4

Whisk together the quark, sugar, egg yolks, neutral oil, milk, vanilla sugar, and vanilla pudding powder until completely smooth and somewhat runny.

Step 5

Pour the liquid filling carefully over the chilled crust

Step 6

Bake in a preheated oven at 175°C (350°F) for about 45 minutes until the filling starts to set

Step 7

About 10 minutes before the 45 minutes are up, whip the egg whites with the 3 tablespoons of sugar until stiff, glossy peaks form

Step 8

Remove the cake briefly, spread the meringue over the hot surface, and shape decorative peaks with a spoon.

Step 9

Return to the oven for another 15 minutes until the meringue turns lightly golden

Step 10

Take the cake out and gently poke tiny holes across the meringue with a toothpick or skewer

Step 11

Let the cake cool completely at room temperature, then place it in the refrigerator overnight. The shift in moisture draws microscopic sugary droplets (the "golden tears") to the surface