Buchtel quark cake with berries

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 50 g Butter or margarine
  • 200 ml Milk
  • 1 cube (42 g) fresh yeast
  • 500 g Flour
  • 125 g + 2 tablespoons sugar
  • 1 pinch Salt
  • 3 Eggs (size M)
  • 1 Organic Lemon
  • 250 g Cream curd
  • 7-10 Tbsp Salt
  • 1 pack of Pudding powder "Vanilla Flavor"
  • 200 g Blackberries
  • 200 g Strawberries
  • 50 g Marzipan raw mass
  • 75 g Icing sugar
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Flour

Directions

  1. 1

    Melt the fat in a saucepan, add the milk and warm up lukewarm. Crumble yeast into it and dissolve it while stirring. Mix flour, 50 g sugar and salt in a bowl. Add 1 egg. Add yeast milk and knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 1 hour

  2. 2

    Wash lemon hot, grate dry, grate peel thinly. Halve the fruit and squeeze the juice from one half. Mix quark, 2 eggs, 75 g sugar, lemon rind, 3 tbsp lemon juice and 1 pinch of salt with a whisk. Add 3 tbsp. pudding powder and mix thoroughly. Wash, sort and clean the fruits and chop them coarsely, except for 50 g each of strawberries and blackberries. For the filling, coarsely grate the marzipan and gradually fold it into the chopped fruit.

  3. 3

    Grease a spring plate (top 30 cm Ø, bottom 28 cm Ø) and dust with flour. Roll out 1/3 yeast dough on a floured work surface to a circle (approx. 28 cm Ø). Carefully lift into the mould. Form the remaining dough into a roll and divide into 16 slices. Fill with 1 teaspoon of filling each and form into cakes. Distribute the pastry around the edge of the tin. Let it rise again in a warm place for about 45 minutes

  4. 4

    Cut the remaining strawberries into slices. Puree remaining blackberries, 2 tablespoons sugar and 1 tablespoon pudding powder. Pour the quark mixture into the box ring and lightly stir in the blackberries. Spread strawberries on the quark mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the bottom shelf for approx. 45 minutes

  5. 5

    Remove the cake from the oven, place on a cake rack and allow to cool. Remove from the tin, stir icing sugar and 2 tablespoons of water until smooth and spread it streakily over the cakes

  6. 6

    waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
270 kcal
CARBS
44 g
FATS
7 g
PROTEINS
7 g