Matte Sheet Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 300 g wheat flour
- 20 g yeast, fresh OR:
- 1 pack dry yeast
- 125 ml milk
- 25 g suar
- 1 pinch (s) salt
- 1 egg (s)
- 50 g butter
For the topping: 1
- 1 kg layered cheese, (quark)
- 1 teaspoon salt
- 125 g suar
- 2 tablespoon wheat flour
- 2 egg (s)
- 2 egg whites
- 125 g butter, slihtly browned
For the topping: 2
- 1 cup sour cream
- 2 egg yolks
- 2 tablespoon wheat flour
Print Recipe
Pin Recipe Instructions
- For the base, sieve the flour into a large bowl and add the yeast to a cup with warm milk and a little sugar.
- Add sugar, salt, egg and room temperature butter to the flour. When the yeast has risen, add it to the flour and make a yeast dough out of it, keep it warm and let the dough rise.
- In the meantime, prepare the topping 1 from 1 kg of layered cheese, 1 teaspoon of salt, 125 g of sugar, 2 tablespoons of flour, 2 eggs, 2 egg whites (not beaten) and the lightly browned butter (125g).
- Then prepare the topping 2 from 1 small cup of sour cream, 2 egg yolks and 2 tablespoons of flour.
- Roll out the risen yeast dough on a greased baking sheet. Spread the topping 1 on the yeast dough, then pour topping 2 over it. On top a few flakes of butter.
- Push the baking sheet into the preheated oven and bake at 180 degrees bottom and top heat or 160 degrees hot air for about 45 minutes (until it gets flowers).
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