Ingredients
For the dough:
270 g flour
100 g sugar
50 g almond(s), ground
1 1/2 tsp, powdered baking powder
1 tsp vanilla sugar
1 pinch(s) of salt
2 m.-sized egg(s)
140 g margarine
For the filling:
1 can of fruit (apricots, cherries, peaches, etc.)
500 ml milk
165 ml eggnog
2 bags of pudding powder, vanilla or cream flavor
80 g sugar
200 g sour cream
250 g quark
1 meter-sized egg (s )
1 tbsp fat, for the mold
2 tbsp powdered sugar, for sprinkling
preparation
Pour the fruit from the can or glass into a sieve and let it drain very well. Cut apricots or peaches into cubes.
Preheat the oven to 175 degrees top/bottom heat.
Filling:
Mix the eggnog with 100 ml milk. In a small bowl, mix the pudding powder with the sugar and stir with the eggnog-milk mixture using a whisk to form a lump-free mixture.
Now put the remaining milk into a pot (if you sprinkle the bottom of the pot with a little sugar beforehand, you don’t need to stir the milk while it’s heating
up – it won’t burn!) and bring it to the boil. Remove from the stove and stir in the pudding mixture, return to the stove and bring to the boil again briefly while stirring. Remove the pudding from the heat source and stir gently with a whisk for a while to cool down. Now stir in the sour cream and then fold in the quark. When the pudding mixture has cooled further, you can stir in the previously beaten egg.
Dough:
Put all the ingredients in a bowl and knead a homogeneous dough using the dough hook of the mixer or by hand. Divide the dough into two portions – two thirds of which are for the mold and one third are for the sprinkles. Now distribute the dough for the mold as follows: Line the greased springform pan with 2/3 of this portion on the bottom, prick it several times with a fork and then pre-bake in the preheated oven for 15 minutes.
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
