Saxonian pinto

Ingredients

Directions

1. 1

   Heat 150 ml of milk. Dissolve crumbled yeast. Put flour, 1 egg, 50 g butter, 50 g sugar and yeast milk in a mixing bowl. Knead with the dough hooks of the hand mixer for 2-3 minutes. Cover and leave to rise in a warm place for 30-40 minutes.

2. 2

   Stir pudding powder and 5 tablespoons of milk until smooth. Bring 200 ml milk to the boil, remove from the heat and stir in the custard powder. Put back on the stove and cook again for about 1 minute while stirring. Place in a bowl, cover with foil directly on the surface and allow to cool. Stir 200 g butter and 200 g sugar with the whisk of the hand mixer for at least 5 minutes until creamy. Stir in pudding by the spoonful. Separate 5 eggs, chill egg white. Gradually stir the egg yolks into the butter cream.

3. 3

   Grease a fat pan of the oven about 35 x 40 cm and sprinkle with breadcrumbs. Knead the dough briefly and roll out thinly on a floured work surface. Line a fat pan with the dough, pressing the edge of the dough upwards. Prick the dough several times with a fork and let it rise covered for 10-15 minutes. Mix quark, 150 g sugar and 3 eggs. Spread the quark cream on the yeast dough. Sprinkle with sultanas and almonds. Beat the egg whites until stiff and fold into the buttercream. Spread evenly on the quark mixture and spread.

4. 4

   Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas) for approx. 10 minutes. Then switch the oven down (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake the cake in 30-35 minutes. Sprinkle the hot cake with vanilla sugar, let it cool down and cut into pieces.