East Prussian Yeast Quark Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 packet yeast (dry yeast)
- liter ⅛ milk, lukewarm
- 75 grams sugar
- 3 egg (s)
- 175 g mararine or butter, soft
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 500g flour
- 1 kg quark (low-fat quark)
- 100 g almond (s), chopped
- 100 g raisins
- 100 g lemon peel
- 75 grams sugar
- 75 g semolina, coarser
- 1 packet vanilla sugar
- 1 lemon (s), unsprayed, the juice and the grated zest it
- 75 g mararine or butter
- 100 g suar
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Mix the yeast with 1 teaspoon of sugar and approx. 5 tablespoons of lukewarm milk and let rise for approx. 15 minutes.
- Mix the remaining sugar, remaining milk, eggs, soft fat, vanilla sugar and salt together in a bowl and process with 1/3 the amount of flour. Pour in the yeast and knead in the rest of the flour. Work vigorously and let rise for another 20-30 minutes.
- Roll out half of the dough on a lightly greased tray and press the edges on.
- Mix the quark with the almonds, raisins, grated lemon zest, lemon juice and finely chopped lemon peel, sugar, vanilla sugar and semolina. Spread the mixture on the rolled out dough. Roll out the rest of the dough to the same size and cover the filling with it. Let rise for another 20 minutes.
- Make small indentations in the dough with a teaspoon and put the margarine (butter) in flakes on top and sprinkle with the sugar. This gives the cake an appetizing, golden yellow, crispy crust.
- Bake in the preheated oven at 200 ° C top / bottom heat on the middle rack for approx. 25 to 30 minutes.
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