The world's most fluffy cheesecake: recipe for wafer -tart gold droplets cake

Cheesecake alone is delicious. But if he is then crowned with an ultra-aired meringue hood, it cannot be beaten in terms of delicacy.

A cheesecake that brings exactly that is the gold droplet cake. We have a great recipe for you and reveal where the fairytale name comes from.

Gold droplet cake: simple recipe for the deluxe cheesecake

The gold droplet cake is based on a classic cheesecake with a shortcrust pastry floor, which is topped with a meringue hood. Bony is a sugar and baked egg whites. The name of the gold droplet cake comes through the golden caramel droplets, which form on the Baumer hood the next day.

Important: In order for the tears to form, the meringue hood must not become too firm. Therefore, pay close attention to the temperature setting of your oven and no longer leave the gold droplet cake in the oven more than the recipe specifies.

Recipe for 26-spring form:

For the shortcrust pastry:

• 200 g Mehl
• 60 g of sugar
• 100 g soft butter
• 1 PCK. Vanilla sugar
• 1 pinch of salt
• 1 teaspoon baking powder

For the cheesecake filling:

• 750 g of lean curd
• 120 g of sugar
• 2 Pck. Vanillepuddingpulver
• 2 TL Vanilleextrakt
• 3 egg yolks
• 3 tablespoons of lemon juice
• 250 ml neutral vegetable oil
• 500 ml milk

For the Baumer Haube:

• 3 protein
• 80 g of sugar

Preparation:

1. First prepare the shortcrust pastry for the cheesecake floor. To do this, only knead the ingredients on the work surface until the dough is smooth. Then wrap as a ball in cling film and put it in the fridge for about 30 minutes. This makes it easier to roll out.

2. In the meantime, grease the springform pan well and then prepare the cheesecake filling. In addition, mix the curd, sugar, vanilla pudding powder, vanilla extract, egg yolk, lemon juice and oil, then stir in the milk sip until a liquid but smooth mass was created.Preheat the oven to 200 degrees upper/bottom heat (180 degrees of circulating air).

Baking shapes are available, for example, here at Lidl*:

3. Form the cold shortcrust pastry on a baking mat or the floured work surface into a small dough roller. Cut these thirds and a little more than two thirds of the dough roll. The larger amount of dough results in the cheesecake edge, the smaller amount of dough gives the soil.

4. Now place a baking paper on the bottom of the springform pan and place the smaller amount of dough on top. Press flat with your hands and place another baking paper on it. Roll out about 0.5 cm thick with a rolling pin.

5. Now roll out the edge. To do this, place the larger amount of dough on baking paper and form into a thinner role. Then put another sheet of baking paper on top and roll out evenly flat. The edge of the dough should be approx. 4 cm high. Place the edge of the dough in the mold and press it with the floor so that there is no more gap.

6. Fill the cheesecake filling and the cake on the middle rail on200 degrees upper/bottom heat preheated oven for 45 minutesbake.

7. Prepare the meringue hood towards the end of the baking time. To do this, beat the egg whites until stiff and gradually let the sugar sprinkle. The meringue should be firm and shine nicely. Important: In order for the egg whites to be stuck, it is important that the bowl and mixer are fat -free.

8. After the end of the baking time, the meringue on the cake delete that an uneven wave structure arises. The bait hood round20 minutes at 140 degrees circulating airBake until it becomes slightly golden brown on the tips. The meringue should be slightly crispy on the outside, but still beautifully white, soft and fluffy.

Also delicious:

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We hope that you like our recipe and wish you a lot of fun cooking, baking & trying! Please also write to usInstagramor onFacebook: We always look forward to suggestions and recipe requests!