Quark Cake (Eierschecke)

Ingredients

• 400 g flour
• 1 cube yeast
• 130 ml milk
• 100 g sugar
• 150 g butter
• 1 pinch salt
• 1 packet vanilla pudding powder
• 500 ml milk
• 80 g sugar
• 150 g butter
• 6 Eggs
• 1 kg low-fat quark
• 100 g sugar
• 1 packet vanilla sugar
• 1 splash Lemon juice
• 100 g almond flakes
• 100 g raisins
• 50 g butter
• 50 g sugar
• butter (for greasing)

Instructions

1. 1.

   Sift the flour onto a work surface, form a well and crumble the yeast into it. Stir in some flour from the edge with lukewarm milk and 20 g sugar. Cover and let rise for about 20 minutes. Then knead in the remaining milk, room-temperature butter, sugar, and salt; cover and let rise another 20 minutes.

2. 2.

   Preheat the oven to 160°C fan.

3. 3.

   For the topping, whisk the pudding powder with a little milk, bring the rest of the milk, sugar, and butter to a boil, then stir in the pudding powder, bring to a boil again, and let cool while stirring several times.

4. 4.

   Separate two eggs for the quark mixture. Beat the yolks with quark, sugar, vanilla sugar, lemon juice, and almonds.

5. 5.

   Roll out the dough and place it on a greased baking sheet. Spread the quark mixture over it and sprinkle raisins on top.

6. 6.

   Separate the remaining four eggs. Stir the yolks into the pudding mixture. Whisk all six egg whites until stiff, then fold them in. Spread this over the quark layer and bake in the preheated oven for about 40 minutes. Remove, brush with melted butter (50 g), and dust with sugar.

7. 7.

   Let cool, then cut into pieces.