Sicilian holiday butter cake

Name: Sicilian holiday butter cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 500 g Flour; 7-10 Tbsp Salt; 1 cube (42 g) Yeast; 1 TABLESPOON + 225 g sugar; 175 g Butter; 1/4 l Milk; 1 egg (size M); 5 sheets Gelatine; 150 g Cherries; 150 g candied orange slices; 100 g Dark chocolate; 1 untreated lemon; 1 kg Low-fat curd; 5 TABLESPOONS Maraschino Liqueur; 200 g Whipped cream; 1 package Vanillin sugar; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

500 g Flour
7-10 Tbsp Salt
1 cube (42 g) Yeast
1 TABLESPOON + 225 g sugar
175 g Butter
1/4 l Milk
1 egg (size M)
5 sheets Gelatine
150 g Cherries
150 g candied orange slices
100 g Dark chocolate
1 untreated lemon
1 kg Low-fat curd
5 TABLESPOONS Maraschino Liqueur
200 g Whipped cream
1 package Vanillin sugar
7-10 Tbsp Grease

Directions

1
Put flour and 1 pinch of salt in a bowl. Stir yeast with 1 tablespoon of sugar until liquid. Add 75 g sugar and liquid yeast to the flour. Melt 50 g butter, add milk and warm up lukewarm. Add milk-fat-mixture and egg to the flour and knead all ingredients to a smooth dough. Cover and leave to rise in a warm place for 30-60 minutes. Knead the yeast dough well again.
2
Grease the fat pan of the oven (38 x 32 cm). Roll out the dough to a rectangle the size of the fat pan and put it inside. Press many hollows into the cake with your fingers. Spread 125 g butter in flakes. Sprinkle evenly with 50 g sugar. Leave to rise in a warm place for another 30 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Let it cool down on a cake rack. Soak gelatine in cold water. Finely dice cherries and orange slices. Chop the chocolate. Wash lemon hot, grate dry and grate peel thinly. Halve lemon and squeeze juice from 1 half. Mix quark, lemon peel and juice, maraschino and 100 g sugar.
3
Let it cool down on a cake rack. Soak gelatine in cold water. Finely dice cherries and orange slices. Chop the chocolate. Wash lemon hot, grate dry and grate peel thinly. Halve lemon and squeeze juice from 1 half. Mix quark, lemon peel and juice, maraschino and 100 g sugar. Squeeze the gelatine and dissolve in a small pot. Stir in 3 tbsp. quark cream, then stir into the rest of the cream. Whip the cream until stiff, allowing vanilla sugar to trickle in. Alternately fold in cream, chocolate and candied fruits. Spread the cream over the cooled down cake. Refrigerate the cake for at least 4 hours and cut into 24 pieces
4
Squeeze the gelatine and dissolve in a small pot. Stir in 3 tbsp. quark cream, then stir into the rest of the cream. Whip the cream until stiff, allowing vanilla sugar to trickle in. Alternately fold in cream, chocolate and candied fruits. Spread the cream over the cooled down cake. Refrigerate the cake for at least 4 hours and cut into 24 pieces
5
waiting time approx. 6 hours