Today we visited my grandma again. For this I baked yesterday the first cheesecake of my life.
A tear cake; very creamy!
Knead everything briskly into a smooth dough and refrigerate for 1/2 hour.
Then roll out 2/3 of the dough to springform size, place on the parchment-lined pan base. Pull the remaining dough up the greased, floured springform pan sides, optional drained, chopped tangerine fillets from the can mix everything thoroughly one at a time with a mixer. The mixture is very liquid when raw! Pour onto the prepared dough in the springform pan and bake in a preheated oven (180 degrees top and bottom heat) for about 60 minutes. About 10 minutes before the end of the baking time, prepare the ice cream topping.
Beat the egg whites until stiff, gradually adding the sugar. Spread the beaten egg whites evenly over the pre-baked cake, creating an irregular, undulating surface.
Place the cake again in the oven turned down to 150 degrees and bake for another 20 minutes. Turn off the oven and let the cake rest for 10 minutes with the door open. Then take it out and let it cool for another 10 - 15 minutes. Now cover the still slightly warm cake with a cake cover and let it cool completely. During this process, the caramel tears form.
I wish you a lot of fun cooking.
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