Summary

Ingredients

For the ground:

• 375 grams flour
• 0.5 ½ cube yeast
• 1 egg (s)
• 70 g butter, melted
• 50 grams sugar
• 180 ml milk, lukewarm

For covering:

• 250 ml milk
• 80 g semolina
• 250 g quark
• 1 packet vanilla sugar (or tablespoon vanilla sugar, homemade)
• 1 egg (s)
• 500 g fruit your choice and season (also canned)

For the cast:

• 125 g butter
• 1 egg yolk
• 2 tablespoon sugar
• 0.5 ½ pack custard powder (vanilla)
• 125 ml sour cream
• 1 pinch (s) cinnamon
• Icing sugar for dusting

Print Recipe Pin Recipe

Instructions

1. Prepare a yeast dough: Sieve the flour into a bowl and make a well in the middle. Crumble the yeast flakes into the hollow and mix with about 1/2 cup of lukewarm milk, 2 teaspoons of sugar and a little flour to make a pre-dough. Cover the yeast pre-dough and let rise for about 15 minutes. Mix the yeast pre-dough with another amount of flour. Spread the rest of the lukewarm milk, the rest of the sugar, the melted butter, the eggs and the salt on the edge of the flour and mix everything with all the flour and the yeast pre-dough to a smooth dough and beat the dough until it bubbles.
2. Let the yeast dough rise for another 15 minutes and roll out on a greased baking sheet.
3. For the topping of milk and semolina, cook a semolina porridge, then let it cool (place cling film directly on the porridge so that no skin forms). Stir in the quark, vanilla sugar and egg. Paint on the floor. Spread the fruit on top. The whole cake does not have to be placed with one type of fruit, you can also top each half with a different type.
4. For the topping, beat the butter with sugar until frothy, stir in the egg yolks, pudding powder, sour cream and cinnamon. Distribute evenly over the fruit.
5. The yeast dough could rise again until the topping, the fruit and the icing were distributed on the floor.
6. Bake in a preheated oven at 180 ° C for about 60 minutes. Let cool and dust with icing sugar.
7. The cake is very elaborate, but it tastes really delicious and is not that sweet.