Buchteln with porridge & quark cream
easy
90 mins
90 mins
Ingredients
- 1/2 l Milk
- 1/2 cube (approx. 2 1 g) Yeast
- 500 g Flour
- 75 g + 1 tablespoon + 125-150 g sugar
- 1 pinch salt, 1 egg (size M)
- 50 g soft + 25 g butter/
- 7-10 Tbsp Margarine, fat
- 1 glass (720 ml) Cherries
- 1/2 l Cherry Juice
- 1 Bag of Red Groats Powder
- 7-10 Tbsp "Raspberry"
- 300 g frozen strawberries
- 200 g Mascarpone (Italian cream cheese)
- 200 g Low-fat curd
- 75 g + 1 teaspoon icing sugar
- 4 TABLESPOONS Lemon juice
- 7-10 Tbsp Jelly sweets
Directions
- 1
Warm up 1/4 l milk. Dissolve yeast in it. Knead with flour, 75 g sugar, salt, egg and 50 g fat until smooth. Cover and leave to rise for about 20 minutes. Grease an ovenproof dish (approx. 26 cm Ø). Form 10-12 dumplings from the dough. Put them into the baking dish and let them rise for another 20 minutes
- 2
Heat 1/4 l milk, 25 g fat and 1 tablespoon sugar. Pour over the dumplings. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 30 minutes. Cover after approx. 20 minutes if necessary
- 3
Drain the cherries, collect the juice. Bring the whole juice and 200 ml water to the boil. Stir groats powder, 4-6 tablespoons water and 125-150 g sugar until smooth. Stir into the hot juice. Simmer for 1-2 minutes. Fold in cherries and frozen strawberries. Put in a cool place
- 4
Mix mascarpone, quark, 75 g icing sugar and lemon juice. Dust the hot cakes with 1 teaspoon icing sugar and decorate. Add red fruit jelly and quark cream
Nutrition Facts
510 kcal
80 g
15 g
10 g
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