John Myers
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Curd and Plucked Cake
The perfect curd and plucked cake recipe with a picture and simple step-by-step instructions.
dough
- 380 g Flour
- 40 g Baking cocoa
- 1 pinch Salt
- 200 g Cold butter
- 150 g Sugar
- 1 Pc. Egg
Abundance
- 180 g Butter at room temperature
- 200 g Sugar
- 1 packet Custard powder
- 1 tsp Vanilla sugar
- 4 Pc. Eggs
- 500 g Lowfat quark
- Mix the flour with the baking cocoa and the salt and tip it onto the work surface, making a well in the middle. Put the butter in pieces on the edge, put the sugar in the hollow and beat the egg on top. Knead quickly into a shortcrust pastry.
- Line a springform pan with 2 thirds of the dough. Also pull up a 3 cm edge. Set the rest of the dough aside.
- Mix the room temperature butter with the sugar until frothy, stir in the vanilla pudding powder (for cooking) and the vanilla sugar. 4 eggs – gradually stir in and finally stir in the low-fat quark.
- Spread on the dough base. Spread the rest of the dough on the cake in “cow stain” form. Bake in the preheated oven (180 ° C) for about 1 hour
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