Egg pie

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 1
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 24
  • 400 ml Milk
  • 30 g fresh yeast
  • 375 g Flour
  • 9 Eggs (size M)
  • 400 g Sugar
  • 250 g Butter or margarine
  • 1 pinch Salt
  • 1 package Pudding powder "Vanilla Flavor"
  • 125 g dried apricots
  • 50 ml Apricot liqueur
  • 750 g Low-fat curd
  • 2 packages Vanillin sugar
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp parchment paper
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Heat 150 ml of milk. Crumble yeast and dissolve in it. Put flour, 1 egg, 50 g sugar, 50 g butter, salt and yeast milk in a bowl and work through with the dough hooks of the hand mixer until the dough starts to bubble. Cover and leave to rise in a warm place for about 15 minutes. Knead vigorously with your hands and leave to rise for another 15 minutes. In the meantime, stir the pudding powder and 5 tablespoons of milk until smooth. Bring 200 g milk to the boil and stir in the pudding powder.

  2. 2

    Bring to the boil again briefly. Cover the pudding with foil so that no skin forms, allow to cool. Cut the apricots into small cubes and soak in liqueur. Cream butter and 200 g sugar with the whisk of the hand mixer. Separate 5 eggs. Pass the cooled pudding through a sieve and stir it into the butter-sugar-cream by the spoonful. Gradually stir the egg yolks into the buttercream. Grease the fat pan of the oven and sprinkle with breadcrumbs. Briefly knead the yeast dough and roll out thinly in the fat pan. Press the dough up at the edge with your hands. Prick the dough several times with a fork. Mix quark, 150 g sugar and 3 eggs and spread evenly on the dough. Pour the apricot cubes onto a sieve, drain a little and sprinkle on the quark.

  3. 3

    Gradually stir the egg yolks into the buttercream. Grease the fat pan of the oven and sprinkle with breadcrumbs. Briefly knead the yeast dough and roll out thinly in the fat pan. Press the dough up at the edge with your hands. Prick the dough several times with a fork. Mix quark, 150 g sugar and 3 eggs and spread evenly on the dough. Pour the apricot cubes onto a sieve, drain a little and sprinkle on the quark. Beat the egg whites until stiff and fold into the buttercream. Spread evenly on the quark mixture. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. Cover with parchment paper after about 40 minutes. Sprinkle the cake with vanilla sugar while still hot. Leave to cool

  4. 4

    Beat the egg whites until stiff and fold into the buttercream. Spread evenly on the quark mixture. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. Cover with parchment paper after about 40 minutes. Sprinkle the cake with vanilla sugar while still hot. Leave to cool

Nutrition Facts

KCAL
300 kcal
CARBS
35 g
FATS
12 g
PROTEINS
10 g

Categories & Tags

Cakes & PastriesCakeCake

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