East Prussian yeast quark cake

Ingredients for 1 servings:

• 1 cube of yeast
• 75 g sugar
• 250 ml milk, warm
• 3 eggs
• 125 g butter, melted
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 500 g flour
• 1 kg low-fat curd cheese
• 100 g almonds, chopped
• 100 g raisins
• 75 g sugar
• 75 g semolina
• 1 lemon(s), the juice
• 75 g butter flakes
• 100 g sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Dissolve the yeast in a little milk and a little sugar. Make a yeast dough with the remaining sugar, the milk, and all the other dough ingredients. Cover and let it rise in a warm place for about 20 minutes. In the meantime, make the filling. To do this, combine the quark, almonds, raisins, lemon juice, sugar, and semolina. Divide the yeast dough in half and roll one half out thinly on a lightly greased baking sheet. Pour the quark mixture onto the dough sheet and spread it evenly. Roll out the remaining half of the dough, roll it loosely around a rolling pin, and then slide it over the quark mixture. Cover the cake and let it rise again for 20 minutes. Meanwhile, preheat the oven to 200°C (top/bottom heat). Use a wooden spoon to make small indentations in the dough and distribute butter flakes in them, sprinkle with sugar, and bake for 30 minutes. Every oven is different, so please check frequently and don’t forget the “wooden skewer test.”