Cheese Sheet Cake (Franconian Maddeplootz)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg cheese (layer cheese)
- 250 grams sugar
- 2 packs vanilla sugar
- 4 egg yolks, separated
- 1 packet custard powder, vanilla
- 1 cup cream, liquid
- 1 cup sour cream or cottage cheese
- 1 tablespoon semolina
- 1 egg yolk, 2 tablespoons cream and a little sugar, for brushing
- 1 handful raisins (if you like)
- 1 dough (yeast dough), bought or homemade
Print Recipe
Pin Recipe Instructions
- Mix the sugar, vanilla sugar and 4 egg yolks until foamy, then add the layered cheese and stir again with the hand mixer. Now add the vanilla pudding, the liquid cream, the sour cream and the tablespoon of semolina one after the other. If you add a cottage cheese instead of the sour cream, the cheese topping has light crumbs when it is baked and it tastes almost as if you had brought fresh and homemade quark from the farmer.
- Now beat the 4 egg whites until stiff and fold them loosely into the layered cheese mixture. If you want, you can add a handful of raisins. Roll out the yeast dough on a baking sheet and pour the finished layered cheese dough on top and smooth it out. Finally, mix 1 egg yolk, 2 tablespoons of cream and a little sugar and spread evenly over the cheese cream with a fork.
- Bake at 180 ° C until the cake is nice and brown. The time varies from stove to stove, so don`t let the cake out of your sight for about 40 minutes.
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