Fresh buttermilk-quark plait with strawberry spread

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put 3 eggs in boiling water and cook for 6-7 minutes. Rinse under cold water and let them cool down. Mix curd cheese, 9 tablespoons buttermilk, oil, 75 g sugar, vanillin sugar, lemon peel and 1 pinch of salt with the whisk of the hand mixer. Mix flour and baking powder and stir in about 1/3. Knead the rest of the flour first with the dough hooks of the hand mixer, then continue kneading briefly with your hands. Take off a piece of dough (the size of an apricot) and put it aside. Quarter the rest of the dough and roll into a 40-45 cm long strand. Place the strands next to each other and press them together at one end.

2. 2

   Weave into a plait by placing the two outer strands over the two middle strands and crossing them. Press the ends of the skeins together and fold them down. Press the cold eggs between the strands. Roll the remaining dough into two thin strands and make a bow. Separate the rest of the egg. Spread the bow with egg white and stick it on the plait. Lift the braid onto a baking tray lined with baking paper. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ gas: level 3) for 15-20 minutes. Mix the egg yolks, a pinch of salt and the rest of the buttermilk. Spread the plait with egg yolk and sprinkle with flaked almonds. Lower the temperature (electric oven: 175 °C/ gas: stage 2) and bake in 10-15 minutes. Cover at the end if necessary. Let the finished plait cool down. Meanwhile, wash the strawberries, drain well and clean them. Wash the lime thoroughly, dab dry and finely grate the skin.

3. 3

   Mix the egg yolks, a pinch of salt and the rest of the buttermilk. Spread the plait with egg yolk and sprinkle with flaked almonds. Lower the temperature (electric oven: 175 °C/ gas: stage 2) and bake in 10-15 minutes. Cover at the end if necessary. Let the finished plait cool down. Meanwhile, wash the strawberries, drain well and clean them. Wash the lime thoroughly, dab dry and finely grate the skin. Slice the lime and squeeze out one half. Puree the strawberries, remaining sugar, vodka, lime juice and zest in the mixing bowl of a food processor. Stir in food binder. Leave to stand for 5-10 minutes and then whip vigorously again. Dust the plait with icing sugar and cut into slices. Serve with butter and strawberry fruit spread. Makes about 25 slices. The strawberry fruit spread keeps in the fridge for about 1 week.

4. 4

   Slice the lime and squeeze out one half. Puree the strawberries, remaining sugar, vodka, lime juice and zest in the mixing bowl of a food processor. Stir in food binder. Leave to stand for 5-10 minutes and then whip vigorously again. Dust the plait with icing sugar and cut into slices. Serve with butter and strawberry fruit spread. Makes about 25 slices. The strawberry fruit spread keeps in the fridge for about 1 week.

5. 5

   Waiting time about 30 minutes. Per slice with one tablespoon of fruit spread (approx. 30 g) approx. 750 kJ/180 kcal. E 5 g/F 6 g/KH 27 g

Nutrition Facts

KCAL
180 kcal

CARBS
27 g

FATS
6 g

PROTEINS
5 g