Quarkstriezel with lemon glaze

Ingredients for 1 servings:

• 21 g fresh yeast
• 100 ml milk, lukewarm
• 40 g sugar
• 40 g butter, soft
• 250 g flour, finely sieved
• 1 pinch of salt
• 1 egg(s)
• Fat and flour for the mold
• 1 egg(s)
• 40 g butter, soft
• 50 g sugar
• 1 packet of vanilla sugar
• 250 g quark, 20%
• 100 g powdered sugar, finely sieved
• ½ lemon(s), juice
• Egg yolk for brushing

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 4 hours 15 minutes

for a 25 x 10 cm loaf pan

For the yeast dough, sift the flour into a bowl and make a well in the center. Pour the lukewarm milk, a little sugar, and crumbled yeast into the well and let it rise for about 15 minutes. Then add the remaining sugar, salt, egg, and butter and knead in a food processor for about 5 minutes, until the dough pulls away from the sides of the bowl. Cover the dough with a kitchen towel and set it in a warm place for 45 minutes. For the filling, separate the egg and beat the egg whites until stiff. Mix softened or melted butter with the egg yolks, sugar, vanilla sugar, and quark until creamy. Fold in the beaten egg whites. Roll out the yeast dough to about 35 x 30 cm and spread the mixture on top (you may have some leftover; it tastes good anyway). Roll up from the long side. Now place the yeast roll in a greased and floured dish. Cover and let rise for another 20 minutes. Preheat the oven to 160°C (fan oven). Brush the cake with egg yolk before baking, if desired. Bake the Striezel for about 35 minutes, then test with a skewer if done. Cover if necessary to prevent it from overbrowning. The Striezel must cool completely so the quark mixture sets. Mix the powdered sugar with the lemon juice (work slowly) and brush the cake thickly.