The Goldtröpfchentorte, or “Little Golden Droplets Cake,” is a delightful and visually stunning German dessert that combines a rich cheesecake base with a creamy pudding layer, all topped with a light and fluffy meringue. The unique feature of this cake is the small golden droplets that form on the meringue as it cools, giving it a distinctive and elegant appearance. This cake is perfect for special occasions or as a sweet treat to impress your guests. Follow these detailed instructions to create this delicious masterpiece at home.
Preparation Instructions:
- Preheat the Oven:
- Preheat your oven to 180°C (top and bottom heat).
- Line a 26 cm springform pan with baking paper.
- Butter the sides of the springform pan to ensure the cake doesn’t stick.
- Prepare the Pudding:
- Ingredients:
- 500 ml milk
- 2 teaspoons vanilla sugar
- 1 packet vanilla pudding powder
- 40 grams sugar
- Instructions:
- Mix the milk, vanilla sugar, pudding powder, and sugar together in a pot.
- Cook the mixture according to the pudding package instructions until it thickens.
- If using a Thermomix, set it to 7 minutes at 90°C on reverse, stirring speed 3.
- Once the pudding is cooked, transfer it to a bowl.
- Cover the pudding with cling film directly on the surface to prevent a skin from forming, and let it cool slightly.
- Prepare the Crust:
- Ingredients:
- 200 grams flour
- 75 grams sugar
- 75 grams butter
- 1 egg yolk (size M-L)
- 35 ml milk
- 1 teaspoon vanilla sugar
- 1 teaspoon baking powder
- Instructions:
- In a mixing bowl, combine the flour, sugar, butter, egg yolk, milk, vanilla sugar, and baking powder.
- Mix until the dough comes together. If using a Thermomix, mix for 30 seconds on speed 5.
- Press the dough into the bottom and about three-quarters of the way up the sides of the prepared springform pan.
- Prepare the Cheese Filling:
- Ingredients:
- 500 grams curd cheese or quark
- 140 grams sugar
- 1 tablespoon vanilla sugar
- 150 ml sunflower oil
- 1 whole egg (size M-L)
- 2 egg yolks (size M-L)
- Instructions:
- In a mixing bowl, combine the curd cheese or quark, sugar, vanilla sugar, sunflower oil, whole egg, and egg yolks.
- Mix until smooth. If using a Thermomix, mix for 20 seconds on speed 5.
- Add the slightly cooled pudding to the cheese mixture and mix until well combined. If using a Thermomix, mix for another 20 seconds on speed 5.
- Pour the cheese filling over the crust in the springform pan.
- Pre-Bake the Cake:
- Place the springform pan on the second rack from the bottom in your preheated oven.
- Bake for 45 minutes until the cheese filling is set.
- Prepare the Meringue:
- Ingredients:
- 3 egg whites
- 60 grams sugar
- Instructions:
- In a clean, grease-free bowl, beat the egg whites until they start to form soft peaks.
- Gradually add the sugar while continuing to beat the egg whites until they are stiff and glossy. If using a Thermomix, use the butterfly attachment and beat for 4 minutes on speed 3.5, adding the sugar through the lid opening.
- Remove the cake from the oven and spread the meringue evenly over the top.
- Return the cake to the oven and bake for an additional 7-10 minutes, or until the meringue is lightly browned.
- Finishing Touch:
- After baking, turn off the oven and leave the oven door slightly open.
- Let the cake cool in the oven for 30 minutes. This helps to prevent the top from cracking.
- Once the cake has cooled, transfer it to a wire rack to cool completely.
- Refrigerate the cake overnight. This will help the flavors to meld and the texture to set.
✨ This process ensures that you achieve the beautiful little golden droplets on the meringue, giving the cake its signature look.
Tips:
- Ensure that the egg whites are beaten in a clean, dry bowl to achieve stiff peaks.
- Be careful not to overbake the meringue to keep it from becoming too dark or dry.
- Allowing the cake to rest overnight in the refrigerator enhances its flavor and texture.
