John Myers
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Vanilla Egg Peck
The perfect vanilla egg peck recipe with a picture and simple step-by-step instructions.
Yeast dough
- 200 g Spelled flour
- 0,5 packet Dry yeast
- 40 g Sugar
- 75 ml Milk
- 1 packet Vanilla sugar
- 1 piece Egg
- 50 g Liquid butter
Curd topping
- 80 g Soft butter
- 150 g Sugar
- 3 piece Eggs
- 1 kg Lowfat quark
- 50 g Ground almonds
Vanilla topping
- 2 packet Custard powder
- 0,5 liter Milk
- 1 Vanilla pod
- 250 g Butter
- 100 g Sugar
- 4 Egg yolk
- 4 Protein
For dusting
- 2 tbsp Powdered sugar
Yeast dough
- For the yeast dough, mix all the ingredients together and add the butter, liquid and slightly warm. And gradually add the milk.
- Knead the dough well for 5 minutes, preferably with the dough hook. Then let it rise in a warm place until it has enlarged significantly.
For covering
- Stir the butter and sugar until foamy, gradually add the eggs. Stir in each egg for 1/2 minute, then slowly stir in the quark and almonds.
For the casting
- Mix the pudding powder with a little milk
- Bring the rest of the milk with the scraped-out vanilla pod and the pod, butter and sugar to a boil in a saucepan, then remove the saucepan from the hob, stir in the mixed pudding powder and bring to the boil again.
- Take out the vanilla pod. Mix the 4 egg yolks. Add some of the pudding to the egg yolks, mix, and then stir completely with the rest of the pudding in the saucepan. Let cool.
- In the meantime, beat the 4 egg whites and stiff egg whites and place in the refrigerator.
- Dust the yeast dough lightly with flour, knead again briefly. Grease a drip pan well. Roll out the yeast dough in the drip pan.
- Put the quark topping on top and smooth it out.
- Fold the beaten egg white into the pudding. And distribute it on the curd mass.
- Bake the drip pan on the middle rail at 160C convection (not preheated) for about 45 minutes, depending on the oven.
- Let the cake cool and dust with powdered sugar. Good Appetite.
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