Quark cake with apricot jam and meringue

Tip: tap a step to mark it as done.

1. Combine the crust ingredients and work into a smooth dough. Let rest in the refrigerator for 30 minutes. Alternatively, skip chilling and work with the dough right away.

   Roll out the dough on a floured work surface, transfer to a greased and floured sheet pan, and prick with a fork. Prebake at 180 °C (350 °F) for approximately 10–15 minutes.

2. Let the prebaked crust cool, then spread with a thin layer of jam. Beat the egg whites for the filling until stiff and set aside. Beat the egg yolks with the powdered sugar, then mix in the quark, sour cream, lemon zest, raisins, and chopped roll or bread. Finally, fold in the beaten egg whites.

3. Spread the quark filling over the jam-covered crust and return to the oven. Bake for 25–30 minutes, until the quark layer is set.

   For the meringue, beat the egg whites until stiff, then gradually add the sugar, beating until the mixture is firm, glossy, and easy to cut. Transfer to a piping bag and pipe a lattice over the cake.

4. Finish the cake in one of two ways. Place it briefly in an oven preheated to 200 °C (400 °F), just until the meringue turns golden while its center remains sticky.

   Alternatively, dry the meringue in the oven at 130 °C (265 °F) with the door open. This takes longer, and the meringue will look similar to the topping on spiral pastries.

Tip: Keep a close eye on the meringue at 200 °C (400 °F): the lattice turns golden in just a few minutes and can then burn easily. Cut the rolls for the filling into small cubes so they absorb moisture evenly in the quark.

This recipe was translated from the Slovak original: Tvarohový koláč s marhuľovým džemom, hrozienkami a snehom