Danube cheese wave from the tray with meringue

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Our Danube cheese wave from the tray combines two beloved classics from grandma's baking book to create a whole new masterpiece.
​The airy meringue topping then puts the delicious crown on it. Be sure to try it!
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For our new creation, juicy Danube wave meets creamy cheesecake - but with a surprising twist! Instead of the typical buttercream, an airy quark mixture with vanilla pudding comes into play here, which makes the cake so wonderfully creamy but remains pleasantly light. Today we leave the cherries in the glass, but fruity tangerines are mixed in. On top of that, there is airy meringue, which crunches so delicately at the first bite.
Whether for Sunday coffee or as a birthday cake for the big round - this Danube cheese wave is guaranteed to become your new favorite on the coffee table.

Preparation time:   90 min.         Level:   easy
Ingredients

For 35 Pieces
175 g Dark chocolate
250 g Butter or margarine
450 g Sugar
1 packet. Vanilla
10 Eggs (size M)
350 g Flour
1 packet. Baking powder
125 ml Milk
2 can(s) (à 314 ml) Mandarin Oranges
1 Organic Lemon
750 g Low-fat quark
1 packet. Custard powder "Vanilla flavor" (for cooking)
1 pinch Salt

Preparation

Chop 100 g chocolate and melt over a warm water bath. Mix the fat, 200 g sugar and vanilla sugar with the whisk of the hand mixer until creamy. Stir in 4 eggs one at a time. Stir in the chocolate.

Mix the flour and baking powder and stir in alternately with the milk. Smooth out in a greased, floured oven grease pan (36 x 41 cm).

Drain the tangerines and drain well. Wash the lemon, rub dry and grate the zest. Cut the lemon in half and squeeze out the juice. Separate 5 eggs, cover and chill the egg whites. Mix the quark, lemon zest and juice, 100 g sugar, 5 egg yolks, 1 egg and pudding powder.

Halve the quark mixture. Stir the tangerines into one half and carefully spread them over the dough. Spread the remaining quark mixture on top. Bake in a preheated oven (electric stove: 175 °C/convection: 150 °C/gas: see manufacturer) for about 30 minutes.

Chop 75 g chocolate and melt over a warm water bath. Beat the egg whites with a pinch of salt until stiff, sprinkling in 150 g sugar. Remove the cake from the oven and spread the beaten egg whites on top.

Spread the chocolate on top and swirl with a fork. Bake at the same temperature for another 10 minutes, remove and leave to cool on a wire rack.
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Nutritional values for a piece
224 kcal
7 g protein
10 g fat
27 g carbohydrates