Raisin snail cake from the tray

Name: Raisin snail cake from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 75 g Raisins; 3 TABLESPOONS Apple brandy (e.g. Calvados); 500 g Flour; 1 cube (42 g) fresh yeast; 1 TEASPOON + 200 g sugar; 200 ml Milk; 150 g Butter or margarine; 6 Eggs (size M); 7-10 Tbsp Salt; 1 package Vanillin sugar; 50 ml Oil; 750 g Low-fat curd; 250 g Whole milk yoghurt; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

75 g Raisins
3 TABLESPOONS Apple brandy (e.g. Calvados)
500 g Flour
1 cube (42 g) fresh yeast
1 TEASPOON + 200 g sugar
200 ml Milk
150 g Butter or margarine
6 Eggs (size M)
7-10 Tbsp Salt
1 package Vanillin sugar
50 ml Oil
750 g Low-fat curd
250 g Whole milk yoghurt
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Wash the raisins, dab dry and marinate in Calvados. Put the flour in a bowl. Make a depression in the middle, crumble yeast into it and sprinkle 1 teaspoon of sugar over it. Warm the milk lukewarm and pour half over the yeast. Whisk yeast, sugar, milk and some flour from the rim. Cover the yeast dough and leave to rise in a warm place for about 20 minutes.
2
In the meantime melt 100 g fat in the remaining milk. Mix the milk-fat mixture, 75 g sugar, 2 eggs and 1 pinch of salt. Add the raisins to the yeast pre-dough and knead everything thoroughly until a smooth, supple dough is formed. Cover the yeast dough again and let it rise for 20-30 minutes. Knead the dough well on a floured work surface and roll out into a rectangle (35 x 45 cm). Melt 50 g fat. Spread the dough sheet with it and sprinkle with 50 g sugar. Roll up the dough loosely. Cut the roll into 15 approx. 3 cm thick slices. Grease the fat pan of the oven (30 x 39 cm) and place snails on top of it side by side. Cover and leave to rise in a warm place for about 30 minutes. In the meantime, mix 4 eggs, 75 g sugar, vanillin sugar and 1 pinch of salt for about 5 minutes until creamy.
3
Spread the dough sheet with it and sprinkle with 50 g sugar. Roll up the dough loosely. Cut the roll into 15 approx. 3 cm thick slices. Grease the fat pan of the oven (30 x 39 cm) and place snails on top of it side by side. Cover and leave to rise in a warm place for about 30 minutes. In the meantime, mix 4 eggs, 75 g sugar, vanillin sugar and 1 pinch of salt for about 5 minutes until creamy. Add oil, quark, yoghurt and pudding powder and stir for another 2 minutes. Spread the quark mixture between the snails. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Cover after 20 minutes if necessary. Take out and let cool on a cake rack. Serve dusted with icing sugar
4
Add oil, quark, yoghurt and pudding powder and stir for another 2 minutes. Spread the quark mixture between the snails. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Cover after 20 minutes if necessary. Take out and let cool on a cake rack. Serve dusted with icing sugar
5
Waiting time approx. 1 hour