Eckart's Birthday Cake
Other languages:
de
·
en
Servings:
1
Ingredients
3
3.0
eggs
200
200.0
g
flour
1
1.0
tsp
baking powder
285
285.0
g
sugar
65
65.0
g
butter
1
1.0
tbsp
water
1
1.0
tbsp
flour
1250
1250.0
g
quark
2
2.0
sachets
vanilla pudding powder
500
500.0
ml
milk
125
125.0
g
raisins
1
1.0
egg
1
1.0
tbsp
milk
None
lemon extract
None
salt
For the dough
3
3.0
eggs
Separate
the
eggs.
200
200.0
g flour
1
1.0
tsp baking powder
85
85.0
g sugar
65
65.0
g butter
1
1.0
tbsp water
None
lemon extract
None
salt
egg yolks
Sift
the
flour
and
baking
powder
onto
a
board.
Make
a
well
in
the
centre
and
add
the
sugar,
egg
yolks
and
water.
Work
together
with
some
of
the
flour
to
form
a
thick
paste.
Place
the
cold
butter
cut
into
pieces
on
top,
cover
with
the
remaining
flour
and
quickly
knead
everything
into
a
smooth
dough.
1
1.0
tbsp flour
Roll
out
⅔
of
the
dough
to
fit
the
base
of
a
springform
tin.
Knead
1
tbsp
of
flour
into
the
remaining
dough,
roll
into
a
log
and
press
around
the
edge
to
form
a
rim
about
3
cm
high.
Prick
the
base
several
times
with
a
fork.
Bake
at
200-220°C
top
and
bottom
heat
for
15-25
minutes
until
golden,
switching
to
top
heat
only
for
the
last
5
minutes.
For the filling
1250
1250.0
g quark
Press
the
quark
well
between
tea
towels
to
remove
excess
moisture.
To
do
this,
lay
a
tea
towel
flat,
place
one
pack
of
quark
on
one
half
and
press
down
with
the
dry
half
on
top.
Pull
the
towel
along
and
repeat
with
the
next
dry
section
until
the
towel
is
completely
wet.
You
will
need
about
two
tea
towels
per
pack.
50
50.0
g sugar
egg whites
Beat
the
egg
whites
and
sugar
to
stiff
peaks.
2
2.0
sachets vanilla pudding powder
150
150.0
g sugar
500
500.0
ml milk
125
125.0
g raisins
None
lemon extract
quark
beaten egg whites
Mix
the
pudding
powder
and
sugar
with
125125.0
ml
of
the
milk.
Bring
the
remaining
milk
to
a
boil,
stir
in
the
pudding
mixture
and
bring
back
to
a
boil,
stirring
constantly.
Remove
from
the
heat,
stir
in
the
lemon
extract
and
quark
and
bring
to
a
boil
once
more.
Transfer
to
a
bowl
and
fold
in
first
the
raisins,
then
the
beaten
egg
whites.
1
1.0
egg
1
1.0
tbsp milk
Spread
the filling over the baked base and smooth the surface. Separate the egg and whisk the yolk with the milk, then carefully brush over the surface. Bake at 130-140°C top and bottom heat for 40-50 minutes, then turn off the oven and leave to bake in the residual heat for a further 10 minutes. The cake should barely rise during baking - if it does, reduce the heat.After
baking, immediately run a knife around the edge of the tin to release the cake, but leave it to cool completely in the tin.