John Myers
Ingredients for 1 servings:
- ½ cube of fresh yeast, approx. 20 g
- 200 ml milk, lukewarm
- 60 g sugar
- 400 g flour
- 1 pinch of salt
- 75 g butter, soft
- 1 m.-sized egg(s)
- 500 g quark, 20% fat
- 120 g sugar
- 50 g butter, liquid
- 20 g cornstarch
- 2 m.-sized eggs
- 300 g raspberries, fresh or frozen
- 350 g flour
- 200 g sugar
- 200 g butter, soft
- 100 g Oreo cookies, roughly chopped
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 50 minutes
for a baking tray
Crumble the yeast into the warm milk, mix with a teaspoon of sugar, and let it rise, covered, for 10 minutes. Put the flour, remaining sugar, and salt into a mixing bowl. Add the milk mixture, egg, and butter, and knead everything into a smooth dough. Cover the dough and let it rise in a warm place for about 1 hour. Roll out the dough on a greased baking sheet, cover, and let it rise for another 15 minutes. For the filling, beat the eggs, butter, quark, sugar, and cornstarch until smooth and spread over the dough. Spread the raspberries over the quark mixture. Roughly crush the Oreo cookies and crumble them with the flour, sugar, and softened butter. Spread them over the raspberries. Bake in a preheated oven at 180°C (top/bottom heat) on the middle rack for about 35-40 minutes.
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