Summary

Ingredients

• 200 ml milk
• 350 g butter
• 750 g flour
• 1 cube yeast, fresh
• 1 teaspoon sugar
• 525 g suar
• 10 g iner, fresher
• 1 packet spices, (Christmas or Spakulatius)
• 1 pinch (s) salt
• 1 lemon (s), organic
• 1 packet vanilla sugar
• 6 egg (s), (size L)
• 1 ½ kg quince (s)
• 1 kg quark
• 200 g sour cream
• 2 packs custard powder, vanilla flavor

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Instructions

1. Warm the milk and melt 75 g butter.
2. Sift 450 g of flour into a bowl, make a well, crumble the yeast into it, mix 100 ml of lukewarm milk and a little flour from the edge with 1 teaspoon of sugar. Now let the pre-dough rise in heat for about 15 minutes.
3. Finely grate the ginger and knead with 300 g of flour, the Christmas or Spekulatius spices, 200 g of butter and 125 g of sugar to make crumble and chill for about 30 minutes.
4. Add the salt, 100 g sugar, vanilla sugar, 1 egg, 100 ml milk and the remaining liquid butter to the pre-dough and knead everything well. Cover and let rise again in a warm place for about 30 minutes.
5. Rub the lemon peel, squeeze the juice, peel, quarter, core and slice the quince. Cover and cook in 300 ml of water, lemon juice and 100 g of sugar for about 15-20 minutes, stirring occasionally. Then take the quince out of the stock and let it cool down.
6. Now mix together 75 g butter, lemon peel, 200 g sugar and stir in the quark, sour cream, pudding powder and 5 eggs.
7. Knead the yeast dough on a floured surface, roll out in a higher baking sheet and let rise for another 20-30 minutes. Now distribute the quark mixture on top, smooth it out and distribute the quince and crumble on the cake.
8. Bake the cake in a preheated oven at 160-180 degrees, depending on the type of oven, for about 25-30 minutes and leave to cool in the switched off, slightly opened oven.
9. My advice:
10. Mix the powdered sugar with a little cinnamon and sprinkle the cake with it before serving.