Dresden egg piebald

Name: Dresden egg piebald
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 60 g Almonds with skin; 150 g Raisins; 4 TABLESPOONS Rum; 150 ml Milk; 300 g Flour; 30 g fresh yeast; 215 g Sugar; 200 g Butter; 7-10 Tbsp Salt; 7 Eggs (size M); 1 kg Low-fat curd; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp grated peel of 1 untreated lemon and 1/2 untreated orange; 1 package Vanillin sugar; 350 g ripened cream; 10-15 g Cornstarch; 7-10 Tbsp Orange and lemon slices and peel; 7-10 Tbsp Fat and flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

60 g Almonds with skin
150 g Raisins
4 TABLESPOONS Rum
150 ml Milk
300 g Flour
30 g fresh yeast
215 g Sugar
200 g Butter
7-10 Tbsp Salt
7 Eggs (size M)
1 kg Low-fat curd
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp grated peel of 1 untreated lemon and 1/2 untreated orange
1 package Vanillin sugar
350 g ripened cream
10-15 g Cornstarch
7-10 Tbsp Orange and lemon slices and peel
7-10 Tbsp Fat and flour

Directions

1
Finely chop the almonds, roast them in a pan without fat until golden brown, take them out and let them cool down. Wash the raisins, dab dry and place in a bowl with the rum and almonds and leave to stand. Warm the milk lukewarm. Sift the flour into a bowl and press a depression in the middle. Crumble yeast into it and mix with 75 g sugar and lukewarm milk until the yeast is dissolved. Add 50 g room temperature butter in pieces and salt.
2
Knead everything into a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. Grease baking tray (32 x 39 cm) and dust with flour. Cream 100 g butter, salt and 90 g sugar, stir in 3 eggs one after the other. Stir in curd cheese, pudding powder, raisin mixture and lemon and orange peel. Put the dough on the baking tray and roll out. Spread the quark mixture on top. Let dough with quark mixture rest for about 45 minutes. In the meantime, whip 50 g sugar, vanillin sugar and 50 g room-warm butter on a warm water bath until creamy. Beat 4 eggs one after the other. Mix sour cream with starch and stir in.
3
Put the dough on the baking tray and roll out. Spread the quark mixture on top. Let dough with quark mixture rest for about 45 minutes. In the meantime, whip 50 g sugar, vanillin sugar and 50 g room-warm butter on a warm water bath until creamy. Beat 4 eggs one after the other. Mix sour cream with starch and stir in. Pour onto the quark mixture and spread evenly. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 45-55 minutes. Leave to rest in the switched off oven for approx. 10 minutes. Remove and let cool off. Cut into pieces and decorate with orange and lemon slices and zest
4
Pour onto the quark mixture and spread evenly. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 45-55 minutes. Leave to rest in the switched off oven for approx. 10 minutes. Remove and let cool off. Cut into pieces and decorate with orange and lemon slices and zest