Buchtel quark cake with berries

Ingredients

Directions

1. 1

   Melt the fat in a saucepan, add the milk and warm up lukewarm. Crumble yeast into it and dissolve it while stirring. Mix flour, 50 g sugar and salt in a bowl. Add 1 egg. Add yeast milk and knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 1 hour

2. 2

   Wash lemon hot, grate dry, grate peel thinly. Halve the fruit and squeeze the juice from one half. Mix quark, 2 eggs, 75 g sugar, lemon rind, 3 tbsp lemon juice and 1 pinch of salt with a whisk. Add 3 tbsp. pudding powder and mix thoroughly. Wash, sort and clean the fruits and chop them coarsely, except for 50 g each of strawberries and blackberries. For the filling, coarsely grate the marzipan and gradually fold it into the chopped fruit.

3. 3

   Grease a spring plate (top 30 cm Ø, bottom 28 cm Ø) and dust with flour. Roll out 1/3 yeast dough on a floured work surface to a circle (approx. 28 cm Ø). Carefully lift into the mould. Form the remaining dough into a roll and divide into 16 slices. Fill with 1 teaspoon of filling each and form into cakes. Distribute the pastry around the edge of the tin. Let it rise again in a warm place for about 45 minutes

4. 4

   Cut the remaining strawberries into slices. Puree remaining blackberries, 2 tablespoons sugar and 1 tablespoon pudding powder. Pour the quark mixture into the box ring and lightly stir in the blackberries. Spread strawberries on the quark mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the bottom shelf for approx. 45 minutes

5. 5

   Remove the cake from the oven, place on a cake rack and allow to cool. Remove from the tin, stir icing sugar and 2 tablespoons of water until smooth and spread it streakily over the cakes

6. 6

   waiting time approx. 1 1/2 hours