Egg pie

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Stir pudding powder and 3 tablespoons of milk until smooth. Bring 220 ml milk to the boil and stir in the pudding powder. Bring to the boil again briefly. Cover the pudding with foil to prevent it from forming a skin and allow to cool.

2. 2

   In the meantime, heat 150 ml of milk, crumble yeast into it and dissolve it. Put flour, 1 egg, 50 g sugar, 50 g fat, salt and yeast milk into a bowl and work through with the dough hooks of the hand mixer until the dough starts to bubble.

3. 3

   Cover and leave in a warm place for about 30 minutes. In the meantime, whisk 200 g butter and 200 g sugar with the whisk of the hand mixer until foamy. Separate 5 eggs. Pass the cooled pudding through a sieve and stir into the butter-sugar-cream by the spoonful.

4. 4

   Gradually stir 5 egg yolks into the buttercream. Grease a 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.

5. 5

   Prick the dough several times with a fork. Wash the raisins and dab dry. Mix quark, 150 g sugar and 3 eggs and spread evenly on the dough. Sprinkle with raisins and almonds. Beat 5 egg whites until stiff and fold into the buttercream.

6. 6

   Spread evenly on the quark mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Cover the cake after about 30 minutes. Sprinkle the cake with vanillin sugar while still hot.

7. 7

   Let it cool down. Cut into pieces and arrange on a plate.

Nutrition Facts

KCAL
290 kcal

CARBS
34 g

FATS
13 g

PROTEINS
10 g