Curd cake from the tray

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 240 g dark wheat flour (type 1050)
  • 1 Egg yolk + 3 eggs (Gr. M)
  • 75 g clotted cream
  • 125 g soft butter/ margarine
  • 12 g Fructose
  • 7-10 Tbsp grated rind of
  • 1 untreated lemon
  • 500 g Low-fat curd
  • 1 package Sauce powder "Vanilla" (for 1/2 l milk;
  • 7-10 Tbsp for cooking; with sweetener;
  • 7-10 Tbsp suitable for diabetics)
  • 7-10 Tbsp salt, aluminium foil

Directions

  1. 1

    Knead the flour, 1 egg yolk, cream, fat, fructose and lemon peel into a smooth dough. Cover and chill for approx. 1 hour

  2. 2

    Separate 3 eggs. Mix quark, egg yolk and sauce powder until smooth. Beat egg whites and 1 pinch of salt until stiff and fold in

  3. 3

    Roll out 2/3 of the dough to a rectangle (approx. 20 x 40 cm) on a lightly greased fat pan. Bound the open side with a stable rail made of aluminium foil. Roll out the rest of the dough to a square (approx. 20 x 20 cm) and cut into narrow strips

  4. 4

    Spread the curd mixture on the floor. Place strips of dough on top. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 35-40 minutes

Nutrition Facts

KCAL
250 kcal
CARBS
16 g
FATS
16 g
PROTEINS
9 g