Cottage Cheese Wreath

Dough:

1. Mix the quark, milk, egg, oil, sugar and vanilla sugar together. Mix the flour and baking powder and knead in with the dough hook of the hand mixer. Knead the dough with your hands on a floured work surface and shape it into a ball.

Filling:

1. Briefly scald the raisins with boiling water, drain and soak in rum. Preheat the oven to 175 ° O / bottom heat.
2. Mix the quark, mascarpone, egg, sugar and vanilla sugar with the whisk. Then fold in the cornstarch, lemon juice and raisins including rum and stir everything into a smooth mixture.

Completion:

1. Roll out the dough on a floured surface to approx. 65 x 45 cm. Spread the filling on, leaving a margin of 2 cm free on the long sides. Then roll up the sheet of dough from one long side. The “seam” should end up at the bottom.
2. Now roll the very unstable rolling pin onto a correspondingly large baking paper or permanent baking foil (seam at the end again on the underside) and lift it onto the baking sheet. Lying there, turn the rolling pin into an XXL snail. Put the tray in the middle of the oven. Baking time 45 – 55 minutes. In the meantime, dissolve the couverture in a saucepan over medium heat and keep it ready.
3. After 30 minutes of baking time, coat the wreath thickly with the dissolved jam and finish baking for the rest of the time. Make a wooden stick sample. When pulling out, neither dough nor quark should adhere. Take the cake out of the oven with a tray and let it cool down a little.
4. In the meantime, mix the icing sugar and water into a tough icing and coat the still warm wreath thickly with it.
5. The wreath tastes good – for the impatient – fresh from the oven …… but the next day – well drawn – it is really juicy. Add a dollop of flavored cream ……….. and the “bad world” is suddenly all right again …… ;-)))))