Berry pinto from sheet metal

Name: Berry pinto from sheet metal
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 400 g Flour; 1 1/4 package Baking Powder; 275 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 80 ml Milk; 80 ml Oil; 5 Eggs (size M); 1 kg Low-fat curd; 1 package (125 g) Tender orange pastry; 1 untreated lemon; 150 g ripened cream; 3 TABLESPOONS Cornstarch; 600 g frozen berry mix; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

400 g Flour
1 1/4 package Baking Powder
275 g Sugar
1 package Vanillin sugar
1 pinch Salt
80 ml Milk
80 ml Oil
5 Eggs (size M)
1 kg Low-fat curd
1 package (125 g) Tender orange pastry
1 untreated lemon
150 g ripened cream
3 TABLESPOONS Cornstarch
600 g frozen berry mix
7-10 Tbsp Grease

Directions

1
For the dough, mix flour, baking powder, 100 g sugar, vanillin sugar and salt in a mixing bowl. Add milk, oil, 1 egg and 200 g quark and knead with the dough hooks of the hand mixer to a smooth dough. Roll out the dough on a greased fat pan of the oven (32 x 39 cm). Crumble the biscuits and spread them on the dough
2
Wash the lemon hot, grate dry and use a zest ripper to cut the peel into thin strips and chop. Halve the fruit and squeeze the juice. Mix 800 g quark, sour cream, 4 eggs, 175 g sugar, starch, lemon zests and 3 tbsp lemon juice. Fold in berries. Pour cream on the dough and spread
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Remove from the oven and allow to cool on a cake rack