Thuringian sheet cake (poppy seed, cherry, cheesecake)

For 50 pieces
  • 300 g flour
  • 850 ml Milk
  • 1 TL + 400 g sugar
  • 1/2 cubes (21 g) fresh yeast
  • 250 g Butter
  • 6 eggs (size M)
  • Salt
  • 50 g Durum wheat semolina
  • 100 g ground poppy seeds
  • 50 g chopped almonds
  • 75 g Raisins
  • 500 g Lean quark
  • 700 g sour cream
  • 2 packet Vanillin Sugar
  • 2 Parcel Custard powder 'Creamy flavor'
  • 1 glass (720 ml; Section weight:350 g) Cherries
  • Fat and flour
90 minutes
easy
1.
Put the flour in a bowl, make a well in the middle. Gently heat 125 ml milk and 1 teaspoon sugar. Crumble in the yeast, dissolve in it while stirring. Pour into the well and mix with a little flour from the edge. Cover and let rise in a warm place for about 15 minutes. Melt 150 g butter, leave to cool. Place 100 g sugar, 1 egg, 1 pinch of salt and butter on the rim of the bowl. Knead into a smooth dough with the dough hook of the hand mixer. Cover and let rise in a warm place for about 1 hour. For the poppy seed mixture, bring 500 ml milk, 50 g butter and 50 g sugar to the boil. Stir in semolina and poppy seeds. Allow to swell for approx. 5 minutes over low heat while stirring. Stir in the almonds, let cool. Wash the raisins, drain them. Melt 50 g butter, let cool. Mix the quark, 200 g sour cream and 125 ml milk until smooth. Stir in 150 g sugar, 1 packet of vanilla sugar, 1 egg and pudding powder one after the other. Fold in the melted butter and raisins. Drain the cherries well. Separate 4 eggs for the topping. Chill the egg whites. Mix 500 g sour cream, 100 ml milk, 100 g sugar, 1 packet of vanilla sugar and egg yolks until smooth. Grease the oven's drip pan (internal dimensions 30 x 38 cm) and dust it with flour. Roll out the dough in the drip pan, push up a little at the edge. Spread the cherries on 1/3 of the base. Put the poppy seed mixture in the middle and smooth it out. Spread the cheese mixture on the last third. Beat the egg white you set aside with a pinch of salt until stiff. Lift under the sour cream. Carefully pour the topping onto the cake and spread. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) on the lower rack for 40-50 minutes. Let cool down on a wire rack
2.
Wait 3 hours
1 piece approx:
  • 190 kcal
  • 790 kJ
  • 5 g protein
  • 11 g fat
  • 19 g carbohydrates

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