Flasel cake

Ingredients for 1 servings:

• 500 g flour
• 1 egg(s)
• ¼ liter of milk
• 1 tsp sugar
• 25 g yeast
• 50 g butter, melted
• 3 tbsp sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 pack of bitter almond flavor
• 1 pack flavoring (lemon)
• 1 pinch of nutmeg
• 250 g poppy seeds, ground
• 50 g butter
• 3 tbsp milk
• 1 tbsp lemon peel, grated
• 1 tsp rum
• 1 packet of vanilla sugar
• 3 tbsp powdered sugar
• 1 tbsp honey
• possibly raisins and almond sticks
• 500 g quark
• 1 egg(s)
• 50 g butter, melted (for the quark topping)
• 3 tbsp sugar
• 1 pack of bitter almond flavor
• 1 pinch of nutmeg
• 1 packet of vanilla sugar
• 400 g plum jam
• 1 tsp lemon peel, grated
• ½ tsp cinnamon
• 1 pinch(s) clove(s), ground
• 1 tbsp butter, melted
• 100 g butter, melted
• 170 g flour
• 70 g powdered sugar
• 1 packet of vanilla sugar
• 1 tsp lemon peel, grated
• 1 tsp cinnamon
• 2 tbsp almonds, grated
• 100 g jam, e.g. strawberry

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes

Recipe from the Sudetenland

The ingredients are spread “patchwise” on the dough. It can be prepared as a sheet cake or as small round “pieces” (kolatschen/golatschen). Dough: Dissolve the crumbled yeast in the lukewarm milk, add the sugar, and let it rise, covered. Add the melted butter to the flour and mix well. Stir in the egg and the other ingredients and beat the dough until it bubbles. Cover and let it rise, then roll it out on a pastry board and place it on a greased baking sheet. Spoon the toppings listed below into small heaps and scatter them with crumbs. Poppy seeds: Place the ground poppy seeds in a fine-mesh sieve and pour boiling water over them. Place in a saucepan with 50g of butter and bring to a boil while stirring. Then add a few tablespoons of milk to achieve the right thickness (spreadable). Let it cool. Now stir in all the other ingredients. If it’s not sweet enough, stir in another tablespoon of honey and make small heaps. Spread on the dough. Quark: Mix all ingredients well until smooth. If it’s too thick, add a little more milk; if it’s too thin, mix in some more breadcrumbs. Spread in small heaps on the dough. Powidl (plum jam): If the plum jam is very thick, add a little hot water to make it spreadable, but not too thin. Mix with the other ingredients and make small heaps on the dough. Jam: Place heaps of jam between the heaps. The type of jam used varies from place to place. I use strawberry jam. Streusel: Mix all ingredients together and crumble between your hands. Spread on the dough on top of the other heaps. Bake: Now bake for approx. 45 minutes at 200 degrees.