Egg pie

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 3
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 24
  • 585 ml + 6-7 tablespoons milk
  • 1 1/2 packs Pudding powder "Vanilla Flavor
  • 3 TABLESPOONS + 300 g sugar
  • 1/2 cube (21 g) Yeast
  • 250 g Flour
  • 270 g Butter or margarine
  • 7-10 Tbsp Salt
  • 8 Eggs (size M)
  • 500 g Low-fat curd
  • 7-10 Tbsp peel of 1 untreated lemon
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Oil
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Boil 460 ml of milk for the egg foam. Mix 4 tablespoons of milk, 1 packet of custard powder and 3 tablespoons of sugar. Remove boiling milk from the stove and stir in the pudding powder. Put back on the stove, bring to the boil and let it boil for about 1 minute. Pour the pudding into a bowl, cover with foil and let it cool down. Heat 125 ml milk.

  2. 2

    Crumble yeast and dissolve in it. Put flour, 50 g sugar, 60 g fat, 1 pinch of salt and yeast milk into a bowl and work through with the dough hooks of the hand mixer until the dough starts to bubble. Cover and leave to rise in a warm place for about 15 minutes. Knead vigorously with your hands and leave to rise for another 30 minutes. For the quark mixture, stir 60 g fat until creamy. Gradually stir in 100 g sugar, 1 pinch of salt, 2 eggs, quark, half of the lemon rind, 1/2 packet of custard powder and 2-3 tablespoons of milk until the quark mixture is creamy. Stir 150 g room-warm butter and 150 g sugar until the sugar has dissolved. Separate 6 eggs. Alternately stir the cooled pudding, egg yolk, salt and half of the lemon peel into the butter mixture. Beat the egg white until stiff and fold in. Roll out the yeast dough on a lightly floured work surface (32 x 39 cm).

  3. 3

    Stir 150 g room-warm butter and 150 g sugar until the sugar has dissolved. Separate 6 eggs. Alternately stir the cooled pudding, egg yolk, salt and half of the lemon peel into the butter mixture. Beat the egg white until stiff and fold in. Roll out the yeast dough on a lightly floured work surface (32 x 39 cm). Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Place the dough plate in the pan, press down lightly on the edges, cover and leave to rise for another 15 minutes. Spread the quark mixture on top and smooth it down. Spread egg foam mixture on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. Coat aluminium foil with oil and cover the cake after about 20 minutes

  4. 4

    Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Place the dough plate in the pan, press down lightly on the edges, cover and leave to rise for another 15 minutes. Spread the quark mixture on top and smooth it down. Spread egg foam mixture on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. Coat aluminium foil with oil and cover the cake after about 20 minutes

  5. 5

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
250 kcal
CARBS
26 g
FATS
13 g
PROTEINS
8 g