Summary

Ingredients

• 750 g flour
• 3 egg (s)
• 100 g suar
• 1 pinch (s) salt
• 1 cube yeast, fresh
• 120 g butter, melt
• 375 ml milk, lukewarm
• g 2,000 low-fat quark, drained overniht
• 250 ml milk
• 8 medium egg (s)
• 300 g suar
• 2 packs vanilla sugar
• 1 cup sour cream
• 1 cup sour cream
• 3 tablespoon cinnamon - sugar
• 1 bag raisins (rum raisins)

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Instructions

1. For the yeast dough, put the flour in a bowl. Press a hollow in the middle. Add the eggs, sugar, salt, the fresh yeast (crumbled), melted butter and the lukewarm milk. Knead everything, then slap (hit, hit) so that the air bubbles go out. Then let rise for about 1/2 hour.
2. In the meantime, prepare the curd mixture. To do this, mix milk, eggs, sugar and vanilla sugar in a bowl. Mix the sour cream, sour cream, cinnamon and sugar in another bowl.
3. Then divide the dough into four portions, knead again briefly and let rise. Roll out one portion very thinly on a baking sheet lined with baking paper. Divide the curd mixture into four portions and distribute one portion on the dough. Add 1/4 of the raisins, then drizzle with the sour cream mixture to taste.
4. Let it rise again for a moment and put the tray in the oven. Bake at approx. 160 ° C for 30 minutes (the base should be golden yellow). When it`s done, sprinkle sugar on it and enjoy while still warm. Process the remaining dough portions in the same way.
5. You can also freeze the cake, and if you need it, simply heat it up briefly in the oven. Put sugar on it and it tastes like freshly baked.
6. The amount is so much because my grandma always baked it at the parish fair and in large quantities, you can divide the recipe amount into the amount you need.