Matte sheet cakes

Ingredients for 1 servings:

• 300 g wheat flour
• 20 g yeast, fresh OR:
• 1 packet of dry yeast
• 125 ml milk
• 25 g sugar
• 1 pinch of salt
• 1 egg(s)
• 50 g butter
• 1 kg layered cheese (quark)
• 1 tsp salt
• 125 g sugar
• 2 tbsp wheat flour
• 2 eggs
• 2 egg whites
• 125 g butter, lightly browned
• 1 cup sour cream
• 2 egg yolks
• 2 tbsp wheat flour

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 50 minutes

is also called Remmlinger Matteplootz

For the base, sift the flour into a large bowl, dissolve the yeast in a cup with warm milk and a little sugar. Add the sugar, salt, egg, and room-temperature butter to the flour. Once the yeast has risen, add it to the flour and make a yeast dough, keep warm, and let the dough rise. Meanwhile, prepare topping 1 using 1 kg of layered cheese, 1 tsp. salt, 125 g sugar, 2 tbsp. flour, 2 eggs, 2 egg whites (not beaten), and the lightly browned butter (125 g). Then prepare topping 2 using 1 small cup of sour cream, 2 egg yolks, and 2 tbsp. flour. Roll out the risen yeast dough on a greased baking sheet. Spread topping 1 onto the yeast dough, then add topping 2 on top. Sprinkle a few knobs of butter on top. Place the baking tray in the preheated oven and bake at 180 degrees top and bottom heat or 160 degrees fan-assisted for about 45 minutes (until it starts to form flowers).