Goldtropfentorte (Tränenkuchen)
Goldtropfentorte (Tränenkuchen)
Ingredients
For the Crust
- 250 g all-purpose flour
- 100 g granulated sugar
- 125 g unsalted butter, cubed, cold
- 1 egg, large
- 1 egg yolk, from a large egg
- 1/4 teaspoon salt
For the Creamy Filling
- 500 g quark, full-fat
- 150 g granulated sugar
- 2 packets Dr. Oetker Original Pudding, cream flavored
- 3 egg yolks, from large eggs
- 2 packets vanilla sugar, or 2 teaspoons vanilla extract
- 2 tablespoons lemon juice, from 1/2 a lemon
- 2 tablespoons vegetable oil
- 250 ml whole milk
For the Meringue Topping
- 4 egg whites, from large eggs (reserved from crust and filling)
- 150 g granulated sugar
Instructions
- 1
For the crust, combine all-purpose flour, 100 grams of granulated sugar, cubed cold unsalted butter, 1 whole large egg, 1 large egg yolk, and salt in a stand mixer fitted with a paddle attachment. Mix on low speed until a crumbly mixture forms.
⏱️ 5 min
- 2
Remove the crumbly mixture from the mixer and gather it into a ball with your hands. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
Preheat your oven to 175°C (350°F). Line the bottom of a 26 cm (10 inch) springform pan with parchment paper.
⏱️ 5 min•🌡️ 175
- 4
Press the chilled dough evenly into the base of the prepared springform pan using your hands. Use the bottom of a glass to firmly and evenly press the dough down. Press some of the dough up the sides of the pan to form a small rim. Place the pan back in the fridge to chill while you prepare the filling.
⏱️ 10 min
- 5
For the creamy filling, combine quark, 150 grams of granulated sugar, two packets of cream-flavored Dr. Oetker Original Pudding, 3 large egg yolks, vanilla sugar (or vanilla extract), lemon juice, and vegetable oil in a large bowl. Whisk thoroughly until well combined.
⏱️ 10 min
- 6
Gradually add whole milk to the quark mixture while continuously whisking until the mixture is fully combined and has a smooth, runny consistency.
⏱️ 5 min
- 7
Pour the runny creamy filling over the chilled crust in the springform pan. Place the cake in the preheated oven and bake for 50 minutes.
⏱️ 50 min•🌡️ 175
- 8
Approximately 10 minutes before the initial baking time for the cake is complete, begin preparing the meringue topping. In a clean stand mixer bowl, whip the 4 reserved large egg whites on medium-high speed until soft peaks form.
⏱️ 5 min
- 9
Gradually add 150 grams of granulated sugar to the egg whites while continuing to whip on high speed until stiff, glossy peaks form.
⏱️ 5 min
- 10
Once the cake has baked for 50 minutes, carefully remove it from the oven. Immediately spread the prepared meringue evenly over the hot cake. Use the back of a spoon to create decorative peaks on the surface of the meringue.
⏱️ 5 min
- 11
Return the cake to the oven and bake for an additional 15-20 minutes, or until the meringue is golden brown and set. Keep an eye on it to prevent burning.
⏱️ 20 min•🌡️ 175
- 12
Once baked, remove the cake from the oven. Immediately and gently poke holes all over the meringue topping using a thin skewer or needle. This helps the moisture escape and form the 'tears'.
⏱️ 5 min
- 13
Allow the cake to cool completely at room temperature for several hours. Once cooled, transfer the cake to the refrigerator and chill overnight (at least 12 hours). During this time, the characteristic golden droplets will form on the meringue as moisture rises and pulls sugar to the surface.
⏱️ 720 min
Kitchen Tools
Nutrition Facts (per serving)
Goldtropfentorte (Tränenkuchen)
For the Crust
- 250 g all-purpose flour
- 100 g granulated sugar
- 125 g unsalted butter, cubed, cold
- 1 egg, large
- 1 egg yolk, from a large egg
- 1/4 teaspoon salt
For the Creamy Filling
- 500 g quark, full-fat
- 150 g granulated sugar
- 2 packets Dr. Oetker Original Pudding, cream flavored
- 3 egg yolks, from large eggs
- 2 packets vanilla sugar, or 2 teaspoons vanilla extract
- 2 tablespoons lemon juice, from 1/2 a lemon
- 2 tablespoons vegetable oil
- 250 ml whole milk
For the Meringue Topping
- 4 egg whites, from large eggs (reserved from crust and filling)
- 150 g granulated sugar
Instructions
- 1
For the crust, combine all-purpose flour, 100 grams of granulated sugar, cubed cold unsalted butter, 1 whole large egg, 1 large egg yolk, and salt in a stand mixer fitted with a paddle attachment. Mix on low speed until a crumbly mixture forms.
⏱️ 5 min - 2
Remove the crumbly mixture from the mixer and gather it into a ball with your hands. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
Preheat your oven to 175°C (350°F). Line the bottom of a 26 cm (10 inch) springform pan with parchment paper.
⏱️ 5 min•🌡️ 175 - 4
Press the chilled dough evenly into the base of the prepared springform pan using your hands. Use the bottom of a glass to firmly and evenly press the dough down. Press some of the dough up the sides of the pan to form a small rim. Place the pan back in the fridge to chill while you prepare the filling.
⏱️ 10 min - 5
For the creamy filling, combine quark, 150 grams of granulated sugar, two packets of cream-flavored Dr. Oetker Original Pudding, 3 large egg yolks, vanilla sugar (or vanilla extract), lemon juice, and vegetable oil in a large bowl. Whisk thoroughly until well combined.
⏱️ 10 min - 6
Gradually add whole milk to the quark mixture while continuously whisking until the mixture is fully combined and has a smooth, runny consistency.
⏱️ 5 min - 7
Pour the runny creamy filling over the chilled crust in the springform pan. Place the cake in the preheated oven and bake for 50 minutes.
⏱️ 50 min•🌡️ 175 - 8
Approximately 10 minutes before the initial baking time for the cake is complete, begin preparing the meringue topping. In a clean stand mixer bowl, whip the 4 reserved large egg whites on medium-high speed until soft peaks form.
⏱️ 5 min - 9
Gradually add 150 grams of granulated sugar to the egg whites while continuing to whip on high speed until stiff, glossy peaks form.
⏱️ 5 min - 10
Once the cake has baked for 50 minutes, carefully remove it from the oven. Immediately spread the prepared meringue evenly over the hot cake. Use the back of a spoon to create decorative peaks on the surface of the meringue.
⏱️ 5 min - 11
Return the cake to the oven and bake for an additional 15-20 minutes, or until the meringue is golden brown and set. Keep an eye on it to prevent burning.
⏱️ 20 min•🌡️ 175 - 12
Once baked, remove the cake from the oven. Immediately and gently poke holes all over the meringue topping using a thin skewer or needle. This helps the moisture escape and form the 'tears'.
⏱️ 5 min - 13
Allow the cake to cool completely at room temperature for several hours. Once cooled, transfer the cake to the refrigerator and chill overnight (at least 12 hours). During this time, the characteristic golden droplets will form on the meringue as moisture rises and pulls sugar to the surface.
⏱️ 720 min