Cranberry-egg pinto from sheet metal

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Pour the flour into a bowl and make a depression in the middle. Crumble yeast in 5 tablespoons of milk and dissolve while stirring. Put yeast milk and 50 g sugar into the hollow and mix with some flour from the rim. Cover and leave to rise in a warm place for about 15 minutes. Add 50 g soft butter, 1 pinch of salt and 100 ml milk and knead to a smooth dough with the dough hooks of the hand mixer.

2. 2

   Cover and leave to rise in a warm place for about 30 minutes. Drain the cranberries in a sieve. Cream 100 g butter, 1 pinch of salt, vanilla sugar and 100 g sugar with the whisk of the hand mixer. Stir in 3 eggs individually. Stir in curd and starch one after the other. Fold the cranberries briefly into the quark mixture. Knead the dough once more and roll out on a floured work surface to the size of the fat pan (32 x 39 cm). Grease the fat pan and sprinkle with flour. Put the dough into the fat pan, add the quark mixture and smooth it down. Let it rest for about 30 minutes. Cream 50 g butter and 50 g sugar with the whisk of the hand mixer.

3. 3

   Knead the dough once more and roll out on a floured work surface to the size of the fat pan (32 x 39 cm). Grease the fat pan and sprinkle with flour. Put the dough into the fat pan, add the quark mixture and smooth it down. Let it rest for about 30 minutes. Cream 50 g butter and 50 g sugar with the whisk of the hand mixer. Stir in 4 eggs one after the other. Mix the sour cream and sauce powder, stir into the fat egg mixture. Pour onto the quark mixture and distribute evenly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes. Let the finished cake rest for approx. 10 minutes with the oven door slightly open. Take out and let it cool down on a cake rack

4. 4

   Stir in 4 eggs one after the other. Mix the sour cream and sauce powder, stir into the fat egg mixture. Pour onto the quark mixture and distribute evenly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes. Let the finished cake rest for approx. 10 minutes with the oven door slightly open. Take out and let it cool down on a cake rack

5. 5

   waiting time approx. 2 1/2 hours