Eichsfelder Schmandkuchen
60 mins
60 mins
Ingredients
- 7-10 Tbsp For the yeast dough
- 375 gr flour
- 1 pck Yeast guarantor
- 50 gr sugar
- 75 gr butter
- 200 ml Milk
- 1 pinch of salt
- 1 Egg
- 7-10 Tbsp for sand casting
- 750 ml Milk
- 1 pck Vanilla custard powder for cooking
- 4 TABLESPOONS Semolina
- 3 TABLESPOONS Sugar
- 1 pinch of salt
- 500 ml Schmand
- 4 Eggs
- 2 pck Vanilla sugar
- 200 gr raisins
Directions
- 1
For the yeast dough, knead all the ingredients together and leave to rise in a warm place. For the frosting, simmer the milk with the semolina, sugar and vanilla sugar. When the semolina is swollen, stir in the pudding powder with some milk and let it boil up again.
- 2
Separate the eggs and beat the egg white until stiff. Stir the egg yolks one by one into the semolina pudding while it is still hot. Add the sour cream and mix together. Carefully fold the beaten egg white into the semolina pudding mixture.
- 3
Grease a deep baking tray and roll out the yeast dough evenly on it. Put the still warm semolina - pudding - porridge on the yeast dough and spread it. (Possibly fruit or raisins on it distribute).
- 4
Bake the tray in a preheated oven at 175 C° for approx. 40 - 45 minutes. Sprinkle with a little sugar immediately after baking. This cake tastes very delicious with currants, apples, apricots or other fruit.
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