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Fast Relief for Dry Skin - Glysolid Skin Cream

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Number of Servings: 12
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For the Dough:
2 cups All Purpose Flour
1/2 cup + 1/8 cup Sugar
1 Egg
Pinch of Salt
1/2 package Active Dry Yeast
1/2 cup Milk, lukewarm

For the Quark Filling:
17 ounces (500g) Quark
3 1/2 tablespoons unsalted Butter
1/2 cup Sugar
2 Eggs
Zest from 1 Lemon
3/4 cup Seedless Raisins (optional)

For the Topping:
2 cups Milk
3 1/2 tablespoons unsalted Butter
1/2 cup All Purpose Flour
3 Eggs Yolks
3 Eggs Whites
1/2 cup Sugar
1 Vanilla Bean

In a small bowl, combine the yeast and half of the milk. Mix in 2 tablespoons of the flour and 1 teaspoon of the sugar. Allow this mixture to sit in a warm place for 1 hour.

Combine remaining dough ingredients then add in the yeast mixture. Mix until a smooth dough forms, then knead by hand. Allow dough to sit in a warm place until double in volume.

Preheat oven to 400°F (200°C).

Grease a baking sheet or a Spring-Form pan. Roll out dough to fit the size of the baking sheet. Transfer dough to pan.

Mix Quark with sugar, eggs, and lemon zest. Mix until creamy.

Spread quark mixture evenly over dough. Optionally, sprinkle raisins over quark mixture.

For the topping, combine milk, butter, egg yolks, and sugar. Scrape out the seeds from the vanilla bean and add seeds to milk mixture. Bring to a simmer, stirring continuously. Allow to cool.

Beat egg whites until soft peaks form.

When the milk mixture has cooled to room temperature, gradually (and gently) fold into the egg whites. Spread this mixture evenly over the cake.

Bake cake for around 40 minutes or until a golden brown crust develops on the top of the cake.

Remove cake from oven and allow to cool completely.

More Information on the Blechkuchen

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