Silesian Quark – Streusel – Yeast Dough – Cake

Ingredients for 1 servings:

• 500 g flour
• 75 g sugar
• 125 g butter
• 3 egg yolks
• 250 ml milk
• 42 g yeast
• pinch(s) of salt
• 1 lemon(s), the peel
• 1,500 g layered cheese or quark, well drained (1,000 g drained weight)
• 200 g sugar
• 6 egg yolks
• 4 egg whites
• 2 packets of vanilla sugar
• 6 tbsp semolina
• 1 lemon(s), juice and zest
• possibly raisins, approx. 100 g
• 300 g flour
• 175 g butter or margarine
• 1 packet of vanilla sugar, optional
• 125 g sugar
• 20 ml milk
• 1 tsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Silesian wedding cake

Make a yeast dough from the dough ingredients and let it rise. Roll out 2/3 of the dough onto a greased baking sheet. Prick the dough several times with a fork. For the quark topping, beat the egg whites until stiff, then mix the other ingredients together, carefully folding in the egg whites. Spread the dough evenly on the yeast dough. Roll out 1/3 of the yeast dough and carefully transfer it to the quark topping. The quark should no longer be visible. Melt the butter, knead it with the flour, vanilla sugar, and sugar to form a crumble. Mix 20 ml of milk with 1 teaspoon of sugar and brush it onto the yeast dough, again pricking it several times with a fork. From the still warm crumble dough (important: the crumble dough must still be warm), use two fingers to pinch off small biscuits, approximately 2 x 2 cm, and arrange them side by side on the wet yeast dough (if the crumble dough is too crumbly or too dry, add a little fat or 1 egg yolk). Bake at 175°C fan oven for about 30-40 minutes.