Eifeler cream cake from the tray

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 24
  • 600 g Butter or margarine
  • 500 g Flour
  • 500 g Sugar
  • 5 Eggs (size M)
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 500 g Low-fat curd
  • 500 g Whipped cream
  • 100 g Cornstarch
  • 200 g crushed almonds
  • 200 g + 2 tablespoons grated coconut
  • 7-10 Tbsp Mint
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Coarsely dice 250 g fat. Knead flour, fat, 150 g sugar, 1 egg, vanillin sugar, salt and 2-3 tablespoons cold water to a smooth dough. Cover and chill for about 30 minutes. Grease a fat pan of the oven (32 x 39 cm, approx. 3.5 cm deep) and dust with flour. Roll out the dough.

  2. 2

    Melt 350 g fat in a pan. Let it cool down a bit. Mix quark, liquid fat, cream, starch, 4 eggs, 350 g sugar, almonds and grated coconut. Spread the quark mixture on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from below for 40-45 minutes. Take out, let cool and divide into pieces. Arrange on a plate. Sprinkle with 2 tablespoons of grated coconut. Decorate with mint.

  3. 3

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from below for 40-45 minutes. Take out, let cool and divide into pieces. Arrange on a plate. Sprinkle with 2 tablespoons of grated coconut. Decorate with mint. Serve with whipped crème fraîche

Nutrition Facts

KCAL
550 kcal
CARBS
42 g
FATS
37 g
PROTEINS
12 g

Categories & Tags

Cakes & PastriesCakeCake

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