Saxon blotch cake

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
3.4 10
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 1
  • 200 g Butter or margarine
  • 1/2 cube (21 g) fresh yeast
  • 625 g Flour
  • 300 g Sugar
  • 7-10 Tbsp Salt
  • 1 package (200 g) Ladyfingers
  • 175 g ground poppy seed
  • 4 Eggs (size M)
  • 500 g Low-fat curd
  • 2 drops of baking aroma butter-vanilla
  • 7-10 Tbsp juice of 1/2 lemon
  • 200 g Strawberry Jam
  • 7-10 Tbsp Grease

Directions

  1. 1

    Melt 50 g fat. Crumble the yeast slightly, dissolve in 200 ml lukewarm water. Put 375 g flour, 50 g sugar and 1 pinch of salt in a mixing bowl. Add melted fat and yeast.

  2. 2

    Work everything through to a smooth dough with the dough hook of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. For the poppy seed cream, boil 250 ml water and 100 g sugar. Finely crush the sponge finger.

  3. 3

    Pour the sugar water over the crumbs and poppy seeds, stir in 50 g fat and 2 eggs. Let the mixture cool down a little. In the meantime, stir the quark, 75 g sugar, 50 g flour and the remaining eggs with the whisk of the hand mixer until smooth.

  4. 4

    For the crumbles, mix 200 g flour, remaining sugar and 1 pinch of salt. Melt the remaining fat. Add to the flour mixture with vanilla flavouring and lemon juice and work into crumbles. Knead the yeast dough and roll out on a greased baking tray.

  5. 5

    Spread the poppy seed and quark mixture alternately diagonally in strips with a spoon on the yeast dough. Spread the jam in blobs on the cake. Sprinkle crumbles over it. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 30 minutes until golden brown.

  6. 6

    Let it cool down. Whipped cream is delicious with it. Makes about 25 pieces.

Categories & Tags

Cakes & PastriesexoticCakeCake