“Tear Cake” – An Unforgettable Recipe for Any Occasion

Combine flour, baking powder, sugar, egg, and cold butter. Knead into a dough, wrap in cling film, and chill for 30 minutes.

Preheat oven to 175°C (350°F).

Roll out the dough and press it into a greased 9-inch springform pan. Make sure to form a slight edge around the sides.

Mix the filling:
Beat the cream cheese/quark, milk, oil, sugar, eggs, vanilla pudding powder (or substitute), and lemon zest until smooth. Pour over the crust.

Bake for 50–55 minutes. Let it cool for 10 minutes.

Make the meringue:
Beat the egg whites until soft peaks form. Slowly add sugar and lemon juice, continuing to beat until stiff peaks form.

Spread meringue over the slightly cooled cake. Return to oven and bake for 10 more minutes until lightly golden.

Cool completely. As the cake cools, small “tears” will form on the meringue—this is the signature look!

Serving and Storage Tips

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