Egg Pancake with Yeast Dough and Fruit Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 300 grams flour
- 80 ml milk, lukewarm
- 60 g suar
- 20 g yeast
- 140 g mararine
- 1 egg (s)
- 1 pinch (s) salt
For the cream:
- 50 grams sugar
- 1 egg (s)
- 50 g butter
- 200 g quark
For covering:
- 750 g cherry (s) or ooseberries, drained well
- 250 ml milk
- 120 g mararine
- 3 egg (s), separated
- 1 packet custard powder, vanilla
- 3 tablespoon sugar
For painting:
- 120 g butter, melt
- 100 g powdered suar, for dustin
Print Recipe
Pin Recipe Instructions
- For the yeast dough:
- Sift the flour into a bowl and make a well in the middle. Add 1 teaspoon of sugar to the milk and crumble in the yeast, whisk and carefully pour into the prepared well. Mix with part of the flour to form a thick paste. Put the margarine in flakes, the remaining sugar and the salt on the edge of the flour. Now place the bowl in a warm place for 25 minutes.
- Then add the egg and knead everything. Finally, let the dough rise in a warm place for 1 hour. Roll out and place on a baking sheet lined with baking paper.
- For the quark mixture, stir together the sugar, egg and butter vigorously, add the quark and stir again. Brush the yeast dough with it.
- Spread the drained fruit on the cake. Then coat with the egg pancake mixture. To do this, warm milk, margarine, egg yolks and pudding powder in a saucepan over low heat and stirring constantly. As soon as the mass begins to thicken, take it off the heat and let it cool down a little. Beat the egg whites until stiff, pour in the sugar and fold into the cooled cream.
- Bake the cake for 20 minutes at 190 ° C.
- After cooling, brush with butter and dust with powdered sugar.
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