John Myers
Ingredients for 1 servings:
- 300 g flour
- 80 ml milk, lukewarm
- 60 g sugar
- 20 g yeast
- 140 g margarine
- 1 egg(s)
- 1 pinch of salt
- 50 g sugar
- 1 egg(s)
- 50 g butter
- 200 g quark
- 750 g cherries or gooseberries, well drained
- 250 ml milk
- 120 g margarine
- 3 eggs, separated
- 1 pack of pudding powder, vanilla
- 3 tbsp sugar
- 120 g butter, melted
- 100 g icing sugar, for dusting
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
For the yeast dough: Sift flour into a bowl and make a well in the center. Add 1 teaspoon of sugar to the milk, crumble in the yeast, whisk, and carefully pour into the prepared well. Mix with some of the flour until a thick paste forms. Sprinkle the margarine flakes, the remaining sugar, and the salt onto the floured edges. Place the bowl in a warm place for 25 minutes. Then add the egg and knead everything together. Let the dough rise in a warm place for 1 hour. Roll out and place on a baking sheet lined with baking paper. For the quark mixture, vigorously mix the sugar, egg, and butter, add the quark and mix again. Brush this mixture over the yeast dough. Spread the drained fruit over the cake. Then cover with the Eierschecke mixture. To do this, heat the milk, margarine, egg yolk, and custard powder in a saucepan over low heat, stirring constantly. As soon as the mixture begins to thicken, remove from the heat and let cool slightly. Beat the egg whites until stiff, gradually adding the sugar and folding it into the cooled cream. Bake the cake for 20 minutes at 190°C. Once cooled, brush with butter and dust with powdered sugar.
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