Quark cake made from yeast dough with raisins for Easter
Ingredients
- 2 tsp dry yeast
- 200 ml milk
- 200 g quark
- 2 eggs
- ¹⁄₂ tsp salt
- 100-150 g sugar
- 50 g butter, + something for brushing
- 550-600 g flour
- 100 g raisins
- icing, to taste
- sprinkles, to taste
Utensils
- Bowl
- Towel
- Baking tins for Easter cakes
- Wooden sticks
Instructions
- Dissolve the yeast in warm milk.
- Mix the quark, eggs, salt, sugar and melted butter in a bowl.
- Add this mixture to the milk and yeast.
- Wash the raisins, dry well, mix with the flour.
- Gradually add the flour mixture to the liquid ingredients.
- Knead a dough out of it.
- Knead a little more on a lightly floured work surface.
- Put in a bowl, cover with a towel.
- Kead in a warm place for approx Leave to rise for 1.5 hours.
- Then knead again, leave to rest for another 40 minutes.
- Divide into portions and place in buttered baking tins.
- Only half or one-third full.
- Let on the table for a while leave to rise.
- Put in the preheated oven and bake at 180°C for about 20 minutes.
- Check with a wooden skewer or toothpick whether the pastry is done. It should remain dry.
- Take the quark cake out of the oven and let it cool down.
- Then decorate with icing and sprinkles and serve for Easter.
You can soak the raisins in some rum before adding them to the batter. This will make them juicier and give the cake an extra aroma.
