John Myers
Ingredients for 1 servings:
- 500 g flour
- ½ cube of fresh yeast
- 250 ml milk, lukewarm
- 80 g sugar
- 150 g margarine, soft
- 1 egg(s)
- 150 g sugar
- 60 g butter
- 500 g low-fat curd cheese
- 200 g whipped cream
- 1 tbsp lemon peel, grated
- 1 sachet of pudding powder, vanilla
- 800 g red currants
- 3 tbsp powdered sugar, for sprinkling
Instructions
Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 45 minutes
Yeast dough: Mix the flour and crumbled yeast, add the sugar, soft margarine, egg, and milk, and knead everything into a smooth dough. Cover and let the dough rise until it has increased in volume significantly. Then knead the dough again and roll it out on a baking sheet lined with baking paper. Topping: Wash the currants, drain well, and remove the berries from the stalks with a fork. Cream the butter and sugar until fluffy. Stir in the remaining ingredients and spread the mixture onto the yeast dough. Distribute the currants over the topping. Bake in the preheated oven at 180-200°C for approx. 35 minutes. Sprinkle with powdered sugar immediately after baking.
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