Summary

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

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Instructions

1. For the yeast dough:
2. 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.
3. 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.
4. For the quark mixture, stir together the sugar, egg and butter vigorously, add the quark and stir again. Brush the yeast dough with it.
5. 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.
6. Bake the cake for 20 minutes at 190 ° C.
7. After cooling, brush with butter and dust with powdered sugar.