Crumble snail with currant and quark filling

Ingredients for 1 servings:

• 550 g flour
• 1 cube of yeast
• 220 g sugar
• 3 eggs
• 190 g butter, soft
• 250 ml milk
• Salt
• 1 bag of vanilla sugar
• 1 bag(s) pudding powder, vanilla
• 250 g low-fat curd cheese
• 400 g currants, red
• 1 egg yolk
• powdered sugar
• Flour , for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Sift 500g flour into a bowl and crumble in the yeast. Add 100g sugar, 1 egg, 100g fat, milk, and salt. Knead with the dough hook of a hand mixer for at least 5 minutes until you have a very smooth dough. Cover and let rise in a warm place for 40 minutes. Meanwhile, knead 40g fat, 50g flour, and 40g sugar with the dough hook of a hand mixer into crumbs and chill. Beat 50g fat, 50g sugar, salt, and vanilla sugar with the whisk of a hand mixer for at least 5 minutes until very creamy. Beat in 2 eggs one at a time, each for 1 minute. Stir in 20g custard powder and quark thoroughly. Mix the currants with 30g sugar and the remaining custard powder. Knead the dough again well. Roll out on a floured surface to approximately 50 x 40 cm. Spread with the quark mixture, leaving a 5 cm border all around. Sprinkle with currants. Roll the dough up from the long side, shape into a snail, and place in a 28 cm springform pan. Whisk the egg yolk and 1 tbsp water, brush the snail with the mixture, and sprinkle with the crumbs. Let it rise for 15 minutes. Bake in a preheated oven at 180°C on the second rack from the bottom for 45-50 minutes. Cover with aluminum foil after 25 minutes, if necessary. Dust with powdered sugar.