Summary

Ingredients

For the dough:

• 600 grams flour
• 175 ml milk
• 130 g suar
• 30 g yeast
• 150 g mararine
• 1 egg (s)
• 1 pinch (s) salt

For covering:

• 100 g mararine
• 50 grams sugar
• 2 egg (s)
• Flavor (lemon)
• 2 tablespoon lemon juice
• 1 kg quark
• Custard powder (vanilla), prepared with 400 ml milk and 3 tablespoons sugar

For the cast:

• 175 g mararine
• 3 tablespoon oil
• 200 g suar
• 2 packs vanilla sugar
• 4 tablespoon rum
• 0.5 ½ bottle rum flavor
• 3 dashes bitter almond flavor
• 2 large egg (s)
• 60 g flour
• 0.5 teaspoon ½ baking powder

For the sprinkles:

• 75 grams sugar
• 75 g flour
• 50 g mararine

Moreover:

• 1 handful sugar
• powdered sugar

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Instructions

1. Sieve 600 g of wheat flour into a large bowl, making a well in the middle. Mix the lukewarm milk with 1 teaspoon sugar and 30 g yeast, place in the middle of the flour and mix with a little flour to a thick paste. Put 150 g margarine in flakes along with the 130 g sugar on the edge of the flour. Add salt, let the bowl rise for 20-25 minutes. Then knead in the egg. Then let it rest for 1 hour in a warm room.
2. The dough is enough for 2 sheet cakes !! I always freeze half of it.
3. For the topping, mix 100 g margarine, 50 g sugar, 2 eggs, lemon flavor and lemon juice. Press the low-fat quark through a cotton cloth so that the moisture goes out. Submit quark. Prepare the pudding according to the basic recipe (reduced amount of milk), allow to cool slightly and add to the quark mixture. Mix vigorously. Halve the yeast dough, freeze one half, roll one half out on the baking tray. Spread the quark mixture on top.
4. For the topping, melt the 175 g margarine, mix 3 tablespoons of oil, 200 g of sugar, 2 packets of vanilla sugar, 4 tablespoons of rum, 0.5 bottle of rum aroma, bitter almond oil vigorously with a whisk. Add 2 eggs, continue stirring. Finally fold in 60 g flour with 0.5 teaspoon baking powder. Put this sweet icing, which will be very crispy after baking, on the quark mixture.
5. Knead crumble from 75 g sugar, 75 g flour and 50 g melting margarine, spread over the topping. Sprinkle a handful of sugar on top. Bake for 30-35 minutes at 180-200 ° C, allow to cool.
6. Dust a thin layer of powdered sugar before serving. Best to enjoy fresh, still lukewarm. Also suitable for freezing.