Currant thaler with pudding

Name: Currant thaler with pudding
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 200 g Currants; 300 g Flour; 80 g Sugar; 7-10 Tbsp Salt; 1 package Baking Powder; 1 egg (size M); 150 g Low-fat curd; 6 TABLESPOONS + 250 ml milk; 6 TABLESPOONS Oil; 1 package bake-proof pudding cream "vanilla flavour" (without cooking); 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

200 g Currants
300 g Flour
80 g Sugar
7-10 Tbsp Salt
1 package Baking Powder
1 egg (size M)
150 g Low-fat curd
6 TABLESPOONS + 250 ml milk
6 TABLESPOONS Oil
1 package bake-proof pudding cream "vanilla flavour" (without cooking)
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Wash and drain the currants and pluck the berries from the panicles. Mix flour, sugar, salt and baking powder. Add the egg, quark, 6 tbsp. milk and oil, knead to a smooth dough with the dough hooks of the hand mixer. Divide the dough into 16 pieces of equal size. Roll out/press flat on a floured work surface in circles (approx. 8 cm Ø).
2
Place 8 flat cakes on a baking tray lined with baking paper. Stir pudding powder into 250 ml cold milk and whip for approx. 1 minute. Immediately spread the cream evenly over the thalers. Sprinkle with currants. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Take them out, let them cool down on a grid and dust the edges with icing sugar
3
Waiting time approx. 30 minutes