Egg cake

Ingredients for 1 servings:

• 200 g flour
• ½ cube of yeast, fresh
• 290 g sugar
• 75 ml milk
• 1 packet of vanilla sugar
• 8 eggs
• 380 g butter
• 1 kg quark (low-fat quark)
• 50 g almond(s), ground, peeled
• 2 packets of pudding powder (vanilla)
• 1 vanilla pod(s)
• 2 tbsp powdered sugar
• Fat for the baking tray

Instructions

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

For the yeast dough, pour the lukewarm milk into a bowl and dissolve the yeast. Mix with the flour, fresh yeast, 40g sugar, the milk, the vanilla sugar, 1 egg, and 50g melted, cooled butter until smooth. Let the dough rise in a warm place for at least an hour (1.5 hours is better). For the quark topping, beat 80g softened butter and 150g sugar until smooth. Gradually beat in 3 eggs. Then fold in the quark and almonds. For the vanilla glaze, separate the eggs. Mix the custard powder with a little of 500ml of milk. Bring the remaining milk with the slitted vanilla pod, 250g butter, and 100g sugar to a boil. Stir the mixed powder into the milk taken off the heat and bring back to a boil. Remove the vanilla pod, scrape out the seeds, and stir it into the pudding. Whisk 4 egg yolks together in a cup and stir in some of the warm pudding. Then stir the egg yolk and pudding mixture into the warm pudding. Let the pudding cool slightly. Remove the risen dough from the bowl, dust with a little flour, and knead briefly again on a floured work surface. Place the dough on a greased 30 x 40 cm baking sheet and roll it out. Spread the quark topping on top and smooth it down. Beat the remaining 4 egg whites until stiff and carefully fold into the pudding. Spread the pudding over the quark mixture. Place the baking sheet in the preheated oven and bake at 200°C for about 45 minutes.