Saxonian egg pie (Reading Recipe)

Ingredients

Directions

1. 1

   Mix flour, 60 g sugar and baking powder in a bowl. Add 1 egg and 60 g butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust pastry. Wrap the dough in foil and chill for about 30 minutes

2. 2

   Mix lemon juice, quark, 200 g sugar, vanillin sugar and almond pudding powder to a smooth cream

3. 3

   Boil milk up to 6 tablespoons. Stir vanilla custard powder, 40 g sugar and 6 tbsp milk until smooth. Bring milk to the boil, remove from the heat, stir in the mixed powder and simmer for 1 minute. Pour the custard into a bowl and stir in 200 g soft butter by the spoonful. Let the pudding cool down

4. 4

   Grease the springform pan (26 cm Ø). Pour the short pastry into the mould and press it to a smooth base, pressing up about 1 cm at the edges. Fill in curd cream and smooth it down

5. 5

   Separate 4 eggs. Stir egg yolks into the pudding mixture, beat egg whites until stiff and fold in. Spread the pudding mixture on the quark mixture. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for about 2 hours, then turn off the oven and let the cake rest in the warm oven for another 60-90 minutes. Remove the cake and let it cool down. Dust with icing sugar before serving

6. 6

   waiting time 2 hours