Quark Gooseberry Cake
easy
Ingredients
- 30 g fresh yeast
- 200 g Sugar
- 7-10 Tbsp Salt
- 375 g Flour
- 1 egg (size M)
- 1 package Vanillin sugar
- 100 g Butter
- 200 ml Milk
- 1 glass (720 ml/ 360 g stripping) Gooseberries
- 7 Eggs (size M)
- 500 g Low-fat curd
- 1 package Cream-flavoured pudding powder
- 7-10 Tbsp grated rind of 1 untreated lemon
- 50 g flaked almonds
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp Grease
Directions
- 1
Stir yeast and 1 tablespoon of sugar until it becomes liquid. Put flour, egg, 35 g sugar, salt and vanillin sugar in a bowl. Melt 50 g butter and add cold milk. Add yeast and lukewarm milk mixture to the flour and knead everything with the dough hooks of the hand mixer for 2-3 minutes. Cover and leave to rise in a warm place for about 30 minutes.
- 2
Drain the gooseberries. Knead the yeast dough again briefly and roll out on the work surface. Place in the greased fat pan of the oven (approx. 33 x 38 cm). Let it rise again for about 15 minutes. In the meantime melt the remaining butter and let it cool down. Separate the eggs. Mix quark, 125 g sugar, egg yolk, pudding powder and lemon zest. Beat the egg whites until stiff and allow the remaining sugar to trickle in. Carefully fold the egg whites and butter alternately into the quark mixture. Pour the quark cream onto the yeast dough, smooth it down and sprinkle with gooseberries and flaked almonds.
- 3
Mix quark, 125 g sugar, egg yolk, pudding powder and lemon zest. Beat the egg whites until stiff and allow the remaining sugar to trickle in. Carefully fold the egg whites and butter alternately into the quark mixture. Pour the quark cream onto the yeast dough, smooth it down and sprinkle with gooseberries and flaked almonds. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 40 minutes. Let it cool down and dust with icing sugar. Results in approx. 24 pieces
Nutrition Facts
200 kcal
26 g
7 g
8 g
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