Recipes

• 3 egg yolks
• 200 g sugar
• Juice of one lemon
• 200 g crème fraîche
• 1 packet of custard powder, vanilla flavour
Method:
Sieve flour into a bowl. Add the rest of the ingredients and mix with a hand-held mixer.
Then put the mixture in the fridge for 2 hours. Cover the greased bottom of the springform
tin with about 2/3 of the mixture and prick several times with a fork. Form an edge about
3 cm high with the rest of the mixture. Beat the egg whites with the hand-held mixer until
stiff. Wash the raisins, let them drain well, sprinkle with the rum and leave to soak. Put low
fat quark, egg yolks, sugar, lemon juice, crème fraîche and the custard powder in a mixing
bowl and mix together well. To finish carefully fold the beaten egg whites and the raisins
into the quark mixture. Put the mixture into the springform tin and place in the oven.
FRUIT CAKE
Cookware:
Black springform baking tin, 24cm diameter. Margarine for greasing. Breadcrumbs for
coating baking tin.
For the mixture:
• 200 g butter
• 200 g sugar
• 1 packet vanilla sugar
•1 pinch salt
• 3 eggs
• 300 g flour
• 1/2 packet baking powder
• 125 g currants
• 125 g raisins
• 60 g chopped almonds
• 60 g candied lemon peel or candied orange peel
• 60 g chopped candied cherries
• 70 g blanched almonds
Method:
Place butter, sugar, vanilla sugar and salt in a mixing bowl and beat together. Then add the
eggs one at a time and beat the mixture again. Add the flour mixed with the baking powder
to the foaming mixture and fold in. Fold in the fruit to the mixture as well. Place the mixture
in the prepared tin and pull the mixture up a little higher at the edge than in the centre.
Decorate the edge and the centre of the cake with the balnched almonds. Put the cake in
the oven.
STREUSEL PLAIT
Cookware:
Black springform baking tin, 24cm diameter. Margarine for greasing. Breadcrumbs for
coating baking tin.
For the dough:
• 375 g flour
Uses, tables and tips
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