Plait triangle with fruits

Name: Plait triangle with fruits
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 125 g Low-fat curd; 100 g Sugar; 2 packages Vanillin sugar; 5 TABLESPOONS Milk; 5 TABLESPOONS Oil; 250 g Flour; 1/2 package Baking Powder; 1 Egg; 1 TEASPOON Whipped cream; 125 g Raspberries; 1/4 Charentais and Galia melon (about 225 g each); 250 g Schmand; 7-10 Tbsp grated zest of 1 lemon; 100 ml Cassis liqueur (currant liqueur); 1 package glaze; 1 TABLESPOON Apricot Jam; 7-10 Tbsp Sugar crystals; 7-10 Tbsp Lemon balm; 7-10 Tbsp Flour; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

125 g Low-fat curd
100 g Sugar
2 packages Vanillin sugar
5 TABLESPOONS Milk
5 TABLESPOONS Oil
250 g Flour
1/2 package Baking Powder
1 Egg
1 TEASPOON Whipped cream
125 g Raspberries
1/4 Charentais and Galia melon (about 225 g each)
250 g Schmand
7-10 Tbsp grated zest of 1 lemon
100 ml Cassis liqueur (currant liqueur)
1 package glaze
1 TABLESPOON Apricot Jam
7-10 Tbsp Sugar crystals
7-10 Tbsp Lemon balm
7-10 Tbsp Flour
baking paper

Directions

1
Mix quark, 50 g sugar, 1 packet vanilla sugar, milk and oil with the whisks of the hand mixer. Mix flour and baking powder and add to the quark mixture. First knead with the whisks, then with the dough hooks of the hand mixer to a smooth dough.
2
Roll out the dough on a lightly floured work surface to a thickness of approx. 7 mm. Cut out an equilateral triangle with an edge length of 25 cm each and place it on a baking tray lined with baking paper. Form the remaining dough into 6 rolls of approx. 30 cm length each and braid 2 rolls each into a cord.
3
Separate the egg. Spread the edges of the dough with egg white. Place dough cords on top and press down gently. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Mix egg yolk and cream and brush the dough cord with it 10 minutes before the end of the baking time.
4
Let it cool down on a cake rack. In the meantime, pick the raspberries. Remove seeds from melons, peel and cut into pieces. Beat the sour cream, remaining sugar, remaining vanillin sugar and lemon peel with the whisks of the hand mixer until stiff.
5
Place in the middle of the triangle and spread. Spread fruit on top. Mix liqueur and 150 ml water. Put the cake glaze powder in a pot. Gradually mix with the liquid. Bring to the boil while stirring and spread evenly over the fruit from the centre.
6
Leave to set in the refrigerator for about 30 minutes. Mix the jam at low heat, pass through a sieve and brush the edge of the dough with it. Sprinkle with sugar crystals and decorate with lemon balm as desired.
7
Results in about 8 pieces.