Preheat the oven (160°C conventional (top/bottom heat) / 140°C fan oven)
2.
Stir together the quark and eggnog.
3.
Separate the eggs.
4.
Beat the egg whites until stiff, then slowly sprinkle in 100 g sugar. Keep beating until the sugar has dissolved.
5.
Beat the egg yolks with 100 g sugar and the vanilla sugar until light and creamy.
6.
Stir the quark mixture into the egg yolk cream.
7.
First sift the flour on top, then stir it in well.
8.
Then fold the beaten egg whites into the quark cream.
9.
Pour the quark mixture into a greased springform pan (approx. 24 cm Ø) dusted with sugar. I always line the base with baking paper.
Baking:
10.
Bake in the preheated oven for approx. 65 minutes.
Meringue topping:
11.
Shortly before the end of the baking time, start beating the egg whites for the meringue, add a pinch of salt, and then slowly sprinkle in the sugar while continuing to beat. The egg white must be so stiff that it forms strands and holds its shape.
12.
Then spread the meringue over the cake (either pipe it on in a pattern or simply spread it with a spoon).
13.
Afterwards, let it continue baking in the switched-off oven for approx. 30 minutes.
14.
Only take the cake out of the pan once it has really reached room temperature.
